- 1 3/4 cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 egg
- 3/4 cup vanilla soy milk
- 1/3 cup vegetable oil
- 1 teaspoon lemon zest
- 4 ounces dairy-free cream cheese (such as Tofutti®)
- 3/4 cup fresh blueberries
- 3 tablespoons white sugar
- 1 tablespoon lemon juice
- 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.
09/23/2019
recipepes.com
dairy-free breakfast blueberry cheesecake muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
