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Dairy-Free Breakfast Blueberry Cheesecake Muffins
Dairy-Free Breakfast Blueberry Cheesecake Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent blueberry-cheesecake muffins made dairy-free with soy milk and tofu "cream cheese" for a perfect breakfast treat.
Ingredients:
  • 1.75 cups all-purpose flour
  • 0.5 cup white sugar
  • 1 egg
  • 0.75 cup vanilla soy milk
  • 0.33333334326744 cup vegetable oil
  • 1 teaspoon lemon zest
  • 4 ounces dairy-free cream cheese (such as Tofutti®)
  • 0.75 cup fresh blueberries
  • 3 tablespoons white sugar
  • 1 tablespoon lemon juice
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a muffin tin by greasing it or lining the cups with paper liners.
  • In a large bowl, mix together the flour, 1/2 cup of sugar, and baking powder.
  • In another bowl, whisk the egg and combine with soy milk, oil, and lemon zest. Add the egg mixture to the flour mixture and stir until just combined. Gently fold in blueberries and add dairy-free cream cheese in small chunks. Fill muffin cups 3/4 full with the batter.
  • Bake until golden brown in the preheated oven for 18 to 20 minutes.
  • In a small bowl, blend 3 tablespoons of sugar with lemon juice. Brush the mixture onto the warm muffins straight out of the oven.

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