Dairy-Free Breakfast Blueberry Cheesecake Muffins recipe

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Ingredients

1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 egg
¾ cup vanilla soy milk
⅓ cup vegetable oil
1 teaspoon lemon zest
4 ounces dairy-free cream cheese (such as Tofutti®)
¾ cup fresh blueberries
3 tablespoons white sugar
1 tablespoon lemon juice

Nutrition Info

202.1 calories
carbohydrate: 28.4 g
cholesterol: 15.5 mg
fat: 8.5 g
fiber: 0.8 g
protein: 3.2 g
saturatedFat: 1.8 g
servingSize: -
sodium: 132.1 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. Combine flour, 1/2 cup sugar and baking powder in large bowl.

  3. In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  4. Bake in the preheated oven until lightly browned, 18 to 20 minutes.

  5. Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

Recipe Yield

12 muffins

Recipe Note

Being lactose intolerant, I have adjusted my Mom's old recipe to make it non-dairy. Here is the perfect alternative using Tofutti® cream cheese. You would never know it's not real cream cheese. Serve this for breakfast or brunch on a sunny spring day.

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