Dairy-Free Breakfast Blueberry Cheesecake Muffins

These delicious hybrid blueberry-cheesecake muffins are perfect for breakfast and made dairy-free using soy milk and tofu "cream cheese."

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 202 Calories

Ingredients

• 1 egg
• 2 teaspoons baking powder
• 3 tablespoons white sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 4 ounces dairy-free cream cheese (such as Tofutti®)
• 0.5 cup white sugar
• 0.33333334326744 cup vegetable oil
• 1.75 cups all-purpose flour
• 0.75 cup fresh blueberries
• 0.75 cup vanilla soy milk

Recipe Instructions

Step 1

Bake in the preheated oven until lightly browned, 18 to 20 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 3

Combine flour, 1/2 cup sugar and baking powder in large bowl.

Step 4

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.

Step 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.