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.


Recipe Summary

15 mins
20 mins
35 mins
12 muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

202 calories; protein 3.2g 6% DV; carbohydrates 28.4g 9% DV; fat 8.5g 13% DV; cholesterol 15.5mg 5% DV; sodium 132.1mg 5% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Against my better judgement I went ahead and used white sugar in the glaze. And just as i thought the glaze was grainy. Next time I will use powdered sugar. Thanks for sharing your recipe. Read More