Steps to Prepare Blueberry Cheesecake Watercolor

Dairy-Free Breakfast Blueberry Cheesecake Muffins

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Recipe Summary 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.

Ingredients | Blueberry Cheesecake Watercolor

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

Directions

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.

Info | Blueberry Cheesecake Watercolor

prep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 12 muffins

TAG : Dairy-Free Breakfast Blueberry Cheesecake Muffins

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