Dairy-Free Breakfast Blueberry Cheesecake Muffins
Description
These delicious hybrid blueberry-cheesecake muffins are perfect for breakfast and made dairy-free using soy milk and tofu "cream cheese."
Ingredients
•
1 3/4 cups all-purpose flour
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1/2 cup white sugar
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2 teaspoons baking powder
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1 egg
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3/4 cup vanilla soy milk
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1/3 cup vegetable oil
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1 teaspoon lemon zest
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4 ounces dairy-free cream cheese (such as Tofutti®)
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3/4 cup fresh blueberries
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3 tablespoons white sugar
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1 tablespoon lemon juice
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Combine flour, 1/2 cup sugar and baking powder in large bowl.
3
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
Bake in the preheated oven until lightly browned, 18 to 20 minutes.
5
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.