Dairy-Free Breakfast Blueberry Cheesecake Muffins
Recipe by joannemerc from allrecipes.com
Breakfast 35 Mins.
Ingredients
12
12 servings
- •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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine flour, 1/2 cup sugar and baking powder in large bowl.
- 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.
- Bake in the preheated oven until lightly browned, 18 to 20 minutes.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 202
- Carbohydrate: 28g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 13g
Related Recipes
Breakfast Blueberry Cheesecake Muffins
Blueberry Cream Cheese Muffins
Dairy-Free, Oven-Baked Blueberry Pancake Muffins
Cream Cheese-Blueberry Muffins
Blueberry Shortbread Cheesecake
Lemon-Blueberry Protein Muffins
Blueberry Cream Muffins
Strawberry-Blueberry Muffins
Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Best Lactose Free Blueberry Muffins
Almond Flour Blueberry Muffins
