Breakfast Blueberry Cheesecake Muffins Recipes
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.
Provided by joannemerc
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 132.1 mg, Sugar 12.9 g
BREAKFAST BLUEBERRY CHEESECAKE MUFFINS
A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, and baking soda together in a bowl; set aside.
- Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
- Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 31.4 g, Cholesterol 65.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 204.8 mg, Sugar 18 g
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