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Dairy-Free Breakfast Blueberry Cheesecake Muffins

Rated as 4 out of 5 Stars
0

"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."
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Ingredients

35 m servings 202
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. Combine flour, 1/2 cup sugar and baking powder in large bowl.
  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.
  4. Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  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.

Nutrition Facts


Per Serving: 202 calories; 8.5 28.4 3.2 16 132 Full nutrition

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Reviews

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I followed the recipe and got 9 muffins, baking them for 22 minutes. I found the Tofutti flavor (dairy-free cream cheese) was lost among the blueberry-lemon flavors, but they were still tasty. A...