Ingredients for - Dairy-Free Breakfast Blueberry Cheesecake Muffins
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.