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