Go Back
+ servings
Oatmeal Blueberry Muffin with Cream Cheese Frosting

Oatmeal Blueberry Cream Cheese Muffins

Servings 12


  • 1 cup old-fashioned oats or quick oats not instant
  • 1 cup buttermilk
  • 1 pkg. cream cheese 8 oz., room temperature
  • 1/4 cup granulated sugar
  • 2 tsp orange zest lemon zest can also be used
  • 1 cup flour
  • 3/4 cup packed brown sugar
  • 1 tsp . baking powder
  • 1/2 tsp . baking soda
  • 1/2 tsp . salt
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup fresh or frozen blueberries or mixed berries


  • Preheat oven to 350ºF. 12 cup muffin tin with paper liners
  • In a small bowl combine oats with buttermilk; let stand 10 min.
  • In a medium bowl, with an electric mixer, beat cream cheese, granulated sugar and zest until blended; set aside.
  • Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
  • Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries.
  • Spoon half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.
  • Bake at 350 degrees for 25 to 27 min. or until toothpick inserted in centers comes out clean.