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Ingredients
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1 ¾ cups all-purpose flour
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½ cup white sugar
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2 teaspoons baking powder
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1 egg
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¾ cup vanilla soy milk
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⅓ cup vegetable oil
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1 teaspoon lemon zest
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4 ounces dairy-free cream cheese (such as Tofutti®)
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¾ cup fresh blueberries
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3 tablespoons white sugar
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1 tablespoon lemon juice
Directions
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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.
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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.
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Bake in the preheated oven until lightly browned, 18 to 20 minutes.
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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 (per serving)
202 | Calories |
9g | Fat |
28g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 202 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 9% |
Cholesterol 16mg | 5% |
Sodium 132mg | 6% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 1g | 3% |
Total Sugars 13g | |
Protein 3g | 6% |
Vitamin C 2mg | 2% |
Calcium 53mg | 4% |
Iron 1mg | 6% |
Potassium 53mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.