Blueberry Oatmeal Muffin with Cream Cheese Filling
Oats streusel topping (mix well to combine)
- 10g plain flour
- 10g whole rolled oats
- 12g unsalted butter, melted
- 10g granulated sugar
- pinch of salt
Cream cheese filling (mix well and chill in fridge)
- 60g (light) cream cheese
- 8g granulated sugar
Muffin Oatmeal ingredients
- 85ml milk
- 40g rolled oats
Dry ingredients
- 78g plain flour
- 1/2tsp baking powder
- 1/4 tsp baking soda
- 1/4tsp ground cinnamon [optional]
- lemon zest from 1/4 lemon
Wet ingredients
- 58g unsalted butter, melted
- 50g honey
- 1/2 egg (25g)
- 1/2tsp vanilla extract
- 1tsp lemon juice
- 90g frozen blueberries (set aside some for topping)
1. Combine oatmeal ingredients and let oats soak for 20 minutes. Preheat oven at 220C.
2. Combine wet ingredients and whisk to ensure ingredients are well mixed. Add in oatmeal mixture. Sift in dry ingredients and fold till no visible white flour. Do not overmix.
3. Line muffin cups or lightly grease muffin tin.
4. Scoop one heapful tablespoon of batter into each muffin cup. Then add a portion of cream cheese in the middle of each muffin cup.
5. Cover cream cheese in each muffin cup with remaining batter. Ensure that cream cheese is fully covered with batter at the side and top.
6. Top each muffin with blueberries and streusel and pop them in the oven for 5 minutes.
7. Reduce temperature to 180C and bake for another 18 minutes. Rotate muffin tin after 15 minutes if oven temperature is not even.*
*Serve warm for flowy cream cheese! Otherwise, wait till cool to serve.
*Blast oven top rack at 220C for 2 minutes if streusel still looks pale after total baking time, for crunchier topping.
