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
Ingredients
1/2 cup (113 g) fromage à la crème végétalien (j’utilise de la plaine aux amandes kite hill) or utilisez de la crème de noix de cajou ou du yogourt végétalien1/ 2 cup (126.88 ml) + 2 cuillères à soupe de lait non laitier3 à soupe huile You use plus de lait non laitier< li class= "wprm-recipe-ingredient" style="list-style-type: disc;">2 cuillère à soup < /span> Sirop d ‘érable You use 2 cuillères à soup de sucre + 1 cuillère à soup non laitière lait< /li>
1/3 cup (66,67 g) sucre végétal ien< li class="wprm-recipe-ingredient" style="list-style-type : disque ;">1 cc Vanilla extractPreparation
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.
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)
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. Share With Your Friends!!
