Name: Dairy-Free Breakfast Blueberry Cheesecake Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 1 ¾ cups; White sugar - ½ cup; Baking powder - 2 teaspoons; Egg - 1; Vanilla soy milk - ¾ cup; Vegetable oil - ⅓ cup; Lemon zest - 1 teaspoon; Dairy-free cream cheese (such as Tofutti®) - 4 ounces; Fresh blueberries - ¾ cup; White sugar - 3 tablespoons; Lemon juice - 1 tablespoon

Ingredients for - Dairy-Free Breakfast Blueberry Cheesecake Muffins

1. All-purpose flour 1 ¾ cups

2. White sugar ½ cup

3. Baking powder 2 teaspoons

4. Egg 1

5. Vanilla soy milk ¾ cup

6. Vegetable oil ⅓ cup

7. Lemon zest 1 teaspoon

8. Dairy-free cream cheese (such as Tofutti®) 4 ounces

9. Fresh blueberries ¾ cup

10. White sugar 3 tablespoons

11. Lemon juice 1 tablespoon

How to cook deliciously - Dairy-Free Breakfast Blueberry Cheesecake Muffins

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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

5 . Stage

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.