Dairy-Free Breakfast Blueberry Cheesecake Muffins recipe
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Ingredients
- 1 ¾ cups all-purpose flour ½ cup white sugar 2 teaspoons baking powder 1 egg ¾ cup vanilla soy milk ⅓ cup vegetable oil 1 teaspoon lemon zest 4 ounces dairy-free cream cheese (such as Tofutti®) ¾ cup fresh blueberries 3 tablespoons white sugar 1 tablespoon lemon juice
Nutrition Info
- 202.1 caloriescarbohydrate: 28.4 gcholesterol: 15.5 mgfat: 8.5 gfiber: 0.8 gprotein: 3.2 gsaturatedFat: 1.8 gservingSize: -sodium: 132.1 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Dairy-Free Breakfast Blueberry Cheesecake Muffins
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Combine flour, 1/2 cup sugar and baking powder in large bowl.
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.
Bake in the preheated oven until lightly browned, 18 to 20 minutes.
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.