Need more grab ‘n’ go breakfast on hand? Try these delicious blueberry lemon oatmeal muffins with cheesecake swirl made with fresh lemon juice & zest, naturally sweetened with agave nectar, swirled with purple blueberry cream cheese and bursting with juicy blueberries in every bite. It’s like eating dessert for breakfast!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4 (12 muffins)
Difficulty: 3/10
INGREDIENTS
Wet ingredients:
· 2 eggs (use flax eggs for vegan muffins)
· ¼ cup (70g) sweetener of choice (I used agave nectar but you can substitute with maple syrup or honey)
· Zest from 1 lemon
· ¼ cup (60ml) fresh lemon juice
· 2 tablespoons (30g) vegetable oil (alternatively use vegan butter or melted and cooled coconut oil)
· 1 1/2 cups (360ml) milk (use plant milk of choice for vegan or dairy free muffins)
· 1 teaspoon vanilla extract
Dry ingredients:
· 2 cups (160g) oats (use GF oats for gluten free muffins)
· 1 teaspoon baking powder
· ¼ teaspoon salt
Mix-ins:
· 1 cup (160g) blueberries (fresh or frozen)
Cheesecake swirl:
· 200g cream cheese (use vegan cream cheese for vegan or dairy free muffins)
· 1 tablespoon (10g) powdered sugar
· 50g blueberries
INSTRUCTIONS
Prepare oatmeal
Preheat the oven to 180 degrees C (350 degrees F). Lightly grease a 12-cup muffin tin with butter, oil or non-stick cooking spray and set aside.
In a large bowl, whisk together the eggs, agave nectar (or another sweetener if not using agave nectar), lemon zest, lemon juice, oil, milk and vanilla extract until well combined.
Add oats, baking powder and salt until just combined. Fold in blueberries.
Divide oatmeal mixture between prepared muffin cup tray and set aside for a moment. If you'd like to you can use paper or silicone muffin cups for the oatmeal, so it's easier to remove the muffins from the tin.
Prepare cheesecake swirl
In a small bowl, mix together cream cheese and powdered sugar.
Mash the blueberries with a fork or a spoon to release their juices. Alternatively you can microwave them for approx. 20 seconds until juices are released (if using frozen blueberries it’s necessary to microwave them or cook in a pot until soft or juices are released). Pour into a fine-mesh strainer over the bowl with the cream cheese and sugar, pressing the blueberry “pulp” with the back of a spoon until all the liquid is released. Mix until well combined.
Swirl 1 heaped teaspoon blueberry cheesecake into oatmeal mixture.
Bake
Bake muffins at 180 degrees C (350 degrees F) for 20-25 minutes or until lightly browned and firm to the touch. Cool muffins in pan for 10 minutes then transfer to a wire cooling rack. Enjoy!
RECIPE NOTES
* Muffins can be made-ahead and stored in the fridge.
* Muffins can be eaten cold or warm. If you prefer them warm simply reheat them in the microwave.
* Muffins can be frozen; individually wrap muffins in freezer bags or store them in a large freezer bag. Reheat in the microwave or simply thaw them at room temperature.
To make vegan: Use flax eggs instead of regular eggs, vegan cream cheese instead of the regular one and plant milk instead of cow's milk. Use agave nectar or maple syrup instead of honey. To make gluten free: Use gluten free oats.
To make dairy free: Use vegan cream cheese instead of the regular one and plant milk instead of cow's milk.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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