Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 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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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

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  • 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; carbohydrates 28.4g; fat 8.5g; cholesterol 15.5mg; sodium 132.1mg. Full Nutrition
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