Due to my lactose intolerance, I converted my mother’s traditional recipe to be dairy-free. Here is the ideal substitution, made with Tofutti® cream cheese. You wouldn’t even realize it wasn’t actual cream cheese. On a bright spring day, serve this during brunch or at breakfast.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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
Instructions
- 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 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 132 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
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.