Dairy Free Breakfast Blueberry Cheesecake Muffins Food

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, and baking soda together in a bowl; set aside.
• Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
• Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY MUFFINS - DAIRY FREE

Steps:

• Preheat oven to 400, grease muffin cups.
• Sift flour, sugar, baking powder and salt together into a mixing bowl.
• Stir in blueberries.
• Mix egg, oil, vanilla and water together, then stir them into the flour mixture.
• Stir until well combined.
• Spoon into muffin cups.
• Sprinkle top with optional sugar and cinammon (if desired).
• Bake 13 - 20 minutes.