Dairy-Free Breakfast Blueberry Cheesecake Muffins Recipe

Recipesfull introduces to you: Popular Recipes. (Dairy-Free Breakfast Blueberry Cheesecake Muffins Recipe). 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.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 12

Yield: 12 muffins

Dairy-Free Breakfast Blueberry Cheesecake Muffins Recipe

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

Bread

Directions

Step 1

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

Step 2

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

Step 3

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 4

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

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.

Nutritional Information

Dairy-Free Breakfast Blueberry Cheesecake Muffins Recipe

Servings Per Recipe:12

Calories: 202.1

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 28.4g 9%

Dietary Fiber: 0.8g 3%

Sugars: 12.9g

Fat: 8.5g 13%

Saturated Fat: 1.8g 9%

Cholesterol: 15.5mg 5%

Vitamin A Iu: 25.5IU 1%

Niacin Equivalents: 1.6mg 13%

Vitamin C: 1.7mg 3%

Folate: 36mcg 9%

Calcium: 53.3mg 5%

Iron: 1.1mg 6%

Magnesium: 5.4mg 2%

Potassium: 53mg 2%

Sodium: 132.1mg 5%

Thiamin: 0.2mg 15%

Calories From Fat: 76.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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