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.

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.

Per Serving: 202 calories; protein 3.2g; carbohydrates 28.4g; fat 8.5g; cholesterol 15.5mg; sodium 132.1mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.