Start your morning right with Blackberry Oat Muffins stuffed with a luscious lemon and cream cheese filling. They’re dairy free and made with whole wheat flour!
There must have been something in the air last weekend – every time I opened facebook or instagram, it seemed like someone was in the middle of baking muffins. Hopefully everyone is still in the mood for muffins this weekend, because you definitely won’t want to miss out on these blackberry oat muffins!
At first glance, they look like regular muffins but once you break them open you’ll see why they’re so special – they’re stuffed with an amazing lemon-cream cheese filling that’s hands-down once of the most delicious things I’ve eaten this year.
The cream cheese filling in these blackberry oat muffins is super easy to make, but it’s ridiculously good. When you mix GO Veggie! dairy free cream cheese with a little bit of sugar it gets light and fluffy, almost like whipped cream. Lemon zest gives it a super bright flavor. I kept taking tastes of the filling as I made it, and almost didn’t have enough left for my muffins! (I’m totally tempted to use it as a spread on my homemade crumpets, too.)
The filling maintains its texture inside the muffins, keeping them nice and moist. It ends up acting almost like a spread – there’s no need to add extra butter or cream cheese the tops of these, so they’re perfect as a grab-and-go breakfast.
In addition to being dairy free, GO Veggie! cream cheese has some other great health benefits: it’s cholesterol free and has four times more calcium than other non-dairy or dairy cream cheeses. I love that I don’t need to feel guilty about adding that extra bit of indulgence to my muffins.
I created these blackberry oat muffins with cream cheese filling for my client, GO Veggie! Thank you for supporting the brands that keep me inspired in the kitchen.