Vegan Blueberry Cheesecake Muffins with Pineapple

Vegan Blueberry Muffins with Cream Cheese & Pineapples. Blueberry Cheesecake Muffins! Soft, Moist, Delicious Pound Cake like Muffins. #Vegan #Soyfree #Recipe. #veganricha

4.45 from 9 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 Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American, Vegan

Keyword: blueberry pineapple muffins, vegan muffins

Servings: muffins

Author: Vegan Richa

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

US Customary - Metric

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

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