Indulge in delicious dairy-free breakfast with these Blueberry Cheesecake Muffins!

These muffins are perfect for those who are lactose intolerant or avoiding dairy. They are creamy, sweet, and bursting with juicy blueberries. Enjoy them warm for breakfast or as a snack any time of the day.

Ingredients

• 1 cup dairy-free cream cheese, softened
• 1/2 cup coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries
• 1/4 cup dairy-free yogurt (optional topping)

Directions

1. Preheat the oven to 350°F and line a muffin tin with liners.
2. In a mixing bowl, whisk together the cream cheese, coconut milk, maple syrup, and vanilla extract until smooth.
3. In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool before serving. Top with a dollop of dairy-free yogurt, if desired.
9. Enjoy these dairy-free blueberry cheesecake muffins for a delicious breakfast or snack!

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