Vegan blueberry muffins with cream cheese & Pineapple. Blueberry Cream Cheese Muffins! Soft, moist and delicious cake like muffins. Vegan recipe without soy.  Gluten-free variant. Makes 9-11 muffins


  • 1/2 cup (113 g) fromage √† la cr√®me v√©g√©talien (j’utilise de la plaine aux amandes kite hill) or utilisez de la cr√®me de noix de cajou ou du yogourt v√©g√©talien
  • 1/ 2 cup (126.88 ml) + 2 cuill√®res √† soupe de lait non laitier
  • 3 √† soupe huile You use plus de lait non laitier
  • < li class= "wprm-recipe-ingredient" style="list-style-type: disc;">2 cuill√®re √† soup < /span> Sirop d ‘√©rable You use 2 cuill√®res √† soup de sucre + 1 cuill√®re √† soup non laiti√®re lait< /li>

  • 1/3 cup (66,67 g) sucre v√©g√©tal ien
  • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;">1 cc Vanilla extract


  • Cut out a muffin tin. Preheat the oven to 365 degrees F (185 C). Combine wet ingredients in a blender with 1/2 cup non-dairy milk. Put in a bowl. Use 2 more tablespoons of cow’s milk to rinse the blender and add to the bowl. (or place all wet ingredients in a bowl, stir with a spoon until smooth and well combined)
  • Put 1 cup flour, salt, baking powder in a bowl, mix well. (You can add spices/flavors like cinnamon, nutmeg, or lemon zest at this stage). Add to wet.
    Vegan blueberry muffins with cream cheese and pineapple. Blueberry cheesecake muffins! Soft, moist and delicious sponge cake like pie. Muffins. #Vegan #Soyfree # Recipe. #veganricha
  • In the same dry bowl, combine 1/2 cup flour, the blueberries and the pineapple and toss to coat. Add to the wet bowl and toss. The batter should be good thick If it’s too f est is, add a teaspoon e tablespoon of plant-based milk and mix.
  • Drop thick batter onto muffin tin. Bake at 365 degrees F for 22-25 minutes. (To bake a loaf, bake for 40-50 minutes)
    Vegan Blueberry Muffins with Cream Cheese and Pineapple. Blueberry Cheesecake Muffins! Moist cake, moist and delicious like muffins. # Vegan #soyfree #recipe. #veganricha
  • Cool completely and freeze or glaze. I use this vanilla cashew frosting. A simple vanilla or lemon glaze will do the trick, too. Keep on the counter for a few hours and refrigerate for up to 3 days. This muffin also goes well with a cinnamon crumble filling. The muffin tastes more like cheesecake after sitting outside for a day.
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