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!
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
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!