Oatmeal, blueberry cream muffin

By daiseyduck

Ingredients

• 1 cup old-fashioned oats or quick oats, not instant
• 1 cup buttermilk
• 1 pkg. (8 oz.) cream cheese, 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

Details

Servings 12
Adapted from bunnyswarmoven.net

Preparation

Step 1

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.