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Dairy-Free Breakfast Blueberry Cheesecake Muffins Recipe

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Dairy-Free Breakfast Blueberry Cheesecake Muffins Recipe

Features:

    Directions

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    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
  • Methods :

  • 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.

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