Blueberry Cheesecake Oatmeal Muffins
Need more grab 'n' go breakfasts on hand? These blueberry cheesecake oatmeal muffins are swirled with a luscious cream cheese, bursting with juicy blueberries, AND light on the calories!
Servings 9 muffins
Ingredients
Muffins
- 3 large eggs, lightly beaten
- 1/4 cup greek yogurt
- 1/2 cup coconut sugar (or brown sugar)
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups old-fashioned rolled oats
- 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
Cheesecake Swirl
- 4 oz cream cheese, softened
- 2 tablespoons coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
Muffins
- Preheat oven to 350F. Lightly grease a 12-cup muffin tin and set aside. In a large bowl, whisk eggs, yogurt, sugar, milk, and vanilla until smooth. Add salt, baking powder, baking soda, and oats until just combined. Fold in blueberries.
- Divide oatmeal mixture between prepared muffin cups and set aside for a moment.
Cheesecake Swirl
- In a small bowl, beat all cheesecake ingredients until smooth and creamy. Using a butter knife, swirl 1 tablespoon cheesecake swirl into oatmeal mixture.
- Bake muffins at 350F 20-25 minutes or until lightly browned and firm to the touch. Cool muffins in pan 10 minutes then transfer to a wire cooling rack. Enjoy!