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Vegan Blueberry Cheesecake Muffins with Pineapple
4.5 from 27 votes

Vegan Blueberry Cheesecake Muffins with Pineapple

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

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 10 muffins
Calories: 187 kcal
Course: Breakfast
Cuisine: American, Vegan

Ingredients

Wet:
  • 1/2 cup vegan cream cheese (I use kite hill almond plain) Or Use cashew cream or vegan yogurt
  • 1/2 cup non-dairy milk 2 tbsp
  • 3 tbsp neutral cooking oil or use more non dairy milk, generic cooking oil
  • 2 tbsp maple syrup or use 2 tbsp sugar + 1 tbsp non dairy milk
  • 1/3 cup sugar vegan
  • 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 pineapple or use 1/4 cup more berries, chopped

Instructions

    Cup of Yum
  1. 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)
  2. 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.
  3. 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. 
  4. 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)
  5. 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

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%)

Nutrition Facts

Serving: 10 muffins

Amount Per Serving

Calories 187

% 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.