Dairy Free Breakfast Blueberry Cheesecake Muffins Recipes

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Dairy-Free Breakfast Blueberry Cheesecake Muffins image

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

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

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

BLUEBERRY MUFFINS - DAIRY FREE

Blueberry Muffins - Dairy Free image

Make and share this Blueberry Muffins - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup blueberries
1 egg
12 tablespoons vegetable oil
1/2 cup water
1/4 teaspoon vanilla
1 tablespoon sugar (optional)
1/8 teaspoon cinnamon (optional)

Steps:

Preheat oven to 400, grease muffin cups.
Sift flour, sugar, baking powder and salt together into a mixing bowl.
Stir in blueberries.
Mix egg, oil, vanilla and water together, then stir them into the flour mixture.
Stir until well combined.
Spoon into muffin cups.
Sprinkle top with optional sugar and cinammon (if desired).
Bake 13 - 20 minutes.

Nutrition Facts : Calories 214.6, Fat 14.2, SaturatedFat 1.9, Cholesterol 15.5, Sodium 164.1, Carbohydrate 19.6, Fiber 0.7, Sugar 5.2, Protein 2.5

BLUEBERRY MUFFINS (GLUTEN, DAIRY AND EGG FREE)

Blueberry Muffins (Gluten, Dairy and Egg Free) image

Delicious blueberry muffins free from gluten, dairy and egg. * Tip - If you dust the blueberries with a little GF flour they won't sink to the bottom. * Tip - If using paper pans, brush or spray the inside of them with oil first so that you don't leave half the muffin behind on the paper.

Provided by bearhouse5

Categories Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 18

Ingredients

2/3 cup brown rice flour
1/3 cup rice flour
1/2 cup potato starch
2 teaspoons baking powder (gluten-free)
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup sugar
1/3 cup almond meal
2 teaspoons vegan egg replacer powder
1/4 cup water
1/2 cup oil
1/4 cup silken tofu
1/2 cup soymilk
1 teaspoon vanilla extract
1 lemon, zest of
2 teaspoons lemon juice
1 cup blueberries (fresh or frozen)

Steps:

Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
Beat egg replacer with water until fluffy.
Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
Add to dry ingredients and mix.
Stir in blueberries.
Spoon into greased muffin pans.
Bake for 30-35 minutes at 180ºC (350ºF).

Nutrition Facts : Calories 229.4, Fat 11, SaturatedFat 1.6, Sodium 272.6, Carbohydrate 31.3, Fiber 1.6, Sugar 14.2, Protein 2.5

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