Bring together two great pastries with Blueberry Cheesecake Muffins. You'll love the creamy fruity taste of these Blueberry Cheesecake Muffins.
What You Need
Original recipe yields 12 servings
3/4 cup old-fashioned or quick-cooking oats
1/2 cup milk
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened, divided
1/2 cup plus 2 Tbsp. sugar, divided
2/3 cup flour
2 tsp. CALUMET Baking Powder
1 cup fresh or frozen blueberries
1 egg, beaten
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Let's Make It
Heat oven to 350ºF.
Combine oats and milk in medium bowl. Let stand 10 min.
Meanwhile, mix 6 oz. Neufchatel and 2 Tbsp. sugar until blended; set aside. Combine flour, baking powder and remaining sugar in large bowl. Add blueberries; mix lightly.
Add egg and remaining Neufchatel to oat mixture; mix well. Add to flour mixture; stir just until blended.
Spoon half the batter evenly into 12 paper-lined muffin cups; top with Neufchatel mixture, adding about 1 Tbsp. Neufchatel mixture to batter in center of each muffin cup. Cover with remaining batter.
Bake 23 to 25 min. or until tops of muffins are lightly browned and centers are puffed. Cool 10 min. Remove muffins from pan to wire rack; cool completely.
Prepare using your favorite combination of fresh or frozen berries.
How to Store
Keep the cooled muffins refrigerated.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.