BLUEBERRY OATMEAL LEMON CHEESECAKE MUFFINS

BLUEBERRY OATMEAL LEMON CHEESECAKE MUFFINS 1 cup large rolled oats, not minute or instant oats 1 cup soured milk or buttermilk, (For soured milk just add 2 tablespoons of lemon juice to a measuring cup and top up with milk.) 1 cup 8 oz cream cheese zest of 1 small lemon, finely minced 1/4 cup sugar 1 tsp vanilla extract 1 cup flour 3/4 cup lightly packed brown sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 beaten egg 1/4 cup melted butter 1 cup fresh or frozen blueberries Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners. Begin by soaking together the rolled oats and soured milk (or buttermilk) for 10 minutes. While the oats are soaking cream together the 1/4 cup sugar, cream cheese, lemon zest until well blended then set aside Sift together the flour, brown sugar, baking powder, baking soda and salt. Set aside. Add the beaten egg and melted butter to the oatmeal mixture then stir until well blended. Fold in the dry ingredients just until incorporated, ten gently stir in the blueberries. Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.