Vegan Blueberry Cheesecake Muffins with Pineapple
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4.5
27 reviews
Excellent
Vegan Blueberry Cheesecake Muffins with Pineapple
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Vegan Blueberry Muffins with Cream Cheese & Pineapple. Blueberry Cream cheese Muffins! Soft, Moist, Delicious Pound Cake like Muffins. Vegan Soyfree Recipe. Glutenfree option. Makes 9 to 11 muffins
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Ingredients
Wet:
- 1/2 cup vegan cream cheese (I use kite hill almond plain) Or Use cashew cream or vegan yogurt
- 1/2 cup + 2 tbsp non dairy milk
- 3 tbsp oil or use more non dairy milk
- 2 tbsp maple syrup or use 2 tbsp sugar + 1 tbsp non dairy milk
- 1/3 cup vegan sugar
- 1 tsp vanilla extract
Dry:
- 1.5 cups flour (I use a combination of unbleached all purpose and whole wheat)
- 2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup wild blueberries (frozen or fresh)
- 1/2 cup chopped pineapple or use 1/4 cup more berries
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Instructions
- Line a muffin pan. Preheat the oven to 365 degrees F(185 C). Blend the wet ingredients in a blender with 1/2 cup non dairy milk. Add to a bowl. Use 2 tbsp more dairy milk to rinse out the blender and add to the bowl. (or add all the wet ingredients to a bowl, mix with a spoon until smooth and well combined)
- Add 1 cup flour, salt, baking powder to a bowl, mix well. (You can add spices/flavors at this point like cinnamon, nutmeg or some lemon zest). Add to the wet.
- In the same dry bowl, add 1/2 cup flour, blueberries and pineapple and toss to coat. Add to the wet bowl and mix in. The batter should be thick and stiff. If it is too stiff, add a tbsp of non dairy milk and mix in.
- Drop the thick batter onto lined muffin pan. Bake at 365 degrees F for 22 to 25 mins. (To bake a loaf, bake for 40 to 50 mins)
- Cool completely and frost or glaze. I use this cashew vanilla frosting. A simple vanilla or lemon icing will work well too. Store on the counter for a few hours and refrigerate for upto 3 days. This muffin also does well with a cinnamon streusel topping. The muffin tastes more cheesecakey after sitting for a day.
Notes
- Gluten-free: Use a mix of 2/3 cup while rice flour, 3/4 cup almond flour, 1/4 cup potato starch. Use 1.5 cups of the mix. Add more if needed for a stiff batter.
- Nutrition is for 1 muffin
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
80mg
(3%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin C
4.7mg
(5%)
Calcium
74mg
(7%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 80mg | 3% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 74mg | 7% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
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