Dairy-Free Breakfast Blueberry Cheesecake Muffins

Being lactose intolerant, I have adjusted my Mom's old recipe to make it non-dairy. Here is the perfect alternative using Tofutti® cream cheese. You would never know it's not real cream cheese. Serve this for breakfast or brunch on a sunny spring day.

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

Ingredients

• ½ cup white sugar
• 1 egg
• 1 ¾ cups all-purpose flour
• ⅓ cup vegetable oil
• 2 teaspoons baking powder
• 3 tablespoons white sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¾ cup vanilla soy milk
• ¾ cup fresh blueberries
• 4 ounces dairy-free cream cheese (such as Tofutti®)

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.