Oatmeal Blueberry Cream Cheese Muffin Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Thankfully, I’ve got just the solution for you: Oatmeal Blueberry Cream Cheese Muffins! These little gems are like breakfast, dessert, and the best thing ever in muffin form all rolled into one. And let me tell you, with these, you might just skip that sad, store-bought muffin forever.

Why This Recipe is Awesome

First off, it’s packed with all the good stuff! Oatmeal? Check. Blueberries? Double check. Cream cheese? Oh heck yes. Plus, they’re deliciously moist without being a soggy disaster. You could serve these at a brunch, and no one would know you whipped them up while still in your pajamas! Let me be clear: It’s idiot-proof. I mean, even I didn’t mess this one up—and I once tried to microwave a salad (trust me, don’t do that).

Ingredients You’ll Need

Gather ‘round, muffin warriors! Here’s what you’ll need to summon the muffin gods:

• 1 cup oatmeal (old-fashioned, because we’re classy)
• 1 cup flour (all-purpose works great, don’t get fancy here)
• 1/2 cup sugar (sweet enough to make your dentist smile)
• 1 tablespoon baking powder (because muffins need that fluffy magic)
• 1/2 teaspoon salt (your taste buds won’t know what hit them)
• 1/2 cup cream cheese, softened (the hero we never knew we needed)
• 2 large eggs (chickens get credit here)
• 1/2 cup milk (the regular kind; almond milk is great, but these muffins like it traditional)
• 1 cup blueberries (fresh or frozen – I’m not here to judge your freezer habits)
• 1 teaspoon vanilla extract (for that “wow, this is homemade” flavor)

Step-by-Step Instructions

Now, let’s get down to the nitty-gritty of muffin-making. Follow these simple steps, and soon you’ll have your house smelling like the bakery of your dreams.

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners. (Note: Do not skip this step; burnt remnants of despair aren’t as delicious as muffins!)

2. In a large bowl, mix together oatmeal, flour, sugar, baking powder, and salt. (Seriously, just toss them all in there like you’re tossing confetti into the air at a birthday party.)

3. In another bowl, beat cream cheese until smooth (No lumps allowed in this party!), then add eggs, milk, and vanilla extract. Mix well until it’s a silky dream.

4. Combine the wet and dry ingredients until just mixed. (Don’t get carried away; we’re not making dough here. Gentle is the name of the game.) Gently fold in the blueberries like they’re the VIP guests of the muffin soirée.

5. Divide the batter evenly among the muffin cups. (Don’t worry if it’s not perfect; a little chaos is part of the fun!)

6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. (Pro tip: If it comes out gooey, put it back! We want muffins, not muffin soup.)

7. Let cool before serving. (But let’s be honest, you might not be able to resist just diving in right away. No judgment.)

Common Mistakes to Avoid

We all make mistakes—but there’s no need to make them in the kitchen! Here’s a list of things to steer clear of in your muffin quest:

• Thinking you don’t need to preheat the oven: Rookie mistake. You’ll just end up with cold, sad muffins.
• Over-mixing the batter: Unless you enjoy rubbery confections, do yourself a favor and keep it light.
• Ignoring the butter-softening rule: Trying to mix cold cream cheese? Good luck with that. You’re basically starting a workout instead of baking.
• Loading up on blueberries: More isn’t always merrier! Too many blueberries can lead to muffin mayhem (we’re not making a jam here).

Alternatives & Substitutions

Feeling a little adventurous or, let’s face it, a bit lazy? Here are some easy substitutions you can use in case you’re missing ingredients:

• Flour: If you’re feeling healthy, whole wheat flour can be an option. No one will know the difference unless you tell them.
• Sugar: Brown sugar can take these muffins to a whole new level of yumminess. If you want to skip the sugar altogether, try using honey or maple syrup. Just remember, it’s about the ratio, kinda like dating—don’t overdo it right out of the gate.
• Milk: Any milk works! Almond, oat, or even coconut milk can take your muffins on a little tropical vacation.
• Blueberries: If you’re the kind of person who bought a massive bag of frozen fruit and forgot it existed, toss in whatever berries or nuts you have lying around. Live dangerously!

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Just stick with the butter, trust me.

What if I want to add banana?
Go right ahead! Bananas and blueberries are like a match made in muffin heaven. Just be careful not to go full-on banana bread, or you’ll wanna call it “Blueberry Banana Bread” instead.

Can I skip the cream cheese?
Sure! But then you’d miss out on the delightful fluffiness that makes these muffins a gem. If you must, you can substitute with Greek yogurt for some tang.

How long do these muffins last?
If they last that long (doubtful), they’ll keep for about 2-3 days at room temperature. Fridge them if you want them to last a week (that’s assuming you can stay away from them).

Can I freeze these muffins?
Absolutely! Just make sure they’re in an airtight container so they don’t end up tasting like your refrigerator. You can reheat them straight from the freezer; just add 5 minutes to the bake time.

Final Thoughts

Now, go impress someone—or yourself—with your new culinary skills! You’ve earned it. I mean, who doesn’t want a fresh batch of Oatmeal Blueberry Cream Cheese Muffins in their life? So put on your apron (or just keep wearing your PJs) and let the muffin-mania begin!

You’ve got this, muffin master! Happy baking!

Oatmeal Blueberry Cream Cheese Muffins

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• Author: admin
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Deliciously moist muffins packed with oatmeal, blueberries, and cream cheese, perfect for breakfast or a sweet treat.

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Ingredients

Scale 1x2x3x

• 1 cup oatmeal (old-fashioned)
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cream cheese, softened
• 2 large eggs
• 1/2 cup milk
• 1 cup blueberries (fresh or frozen)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix together oatmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat cream cheese until smooth, then add eggs, milk, and vanilla extract. Mix well.
4. Combine the wet and dry ingredients until just mixed, then gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool before serving.

Notes

Don’t over-mix the batter. You can substitute Greek yogurt for the cream cheese for a different flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 8g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: muffins, oatmeal, blueberries, cream cheese, baked goods