Dairy-Free Breakfast Blueberry Cheesecake Muffins
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

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.