DietOpinionRecipe

Vegan Blueberry Muffins with Pineapple


Vegan Blueberry Muffins with Cream Cheese & Pineapple. Blueberry Cheesecake Muffins! Soft, Moist, Delicious Pound Cake like Muffins. Vegan Soyfree Recipe.  Glutenfree option

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

I don’t know why I had not tried Blueberries + pineapple. They go so well together! Tart, Sweet and summery. Folded into a moist muffin batter.

These muffins are 1 Bowl and simple. They are soft, moist and dense like pound cake if you use vegan cream cheese, which also adds a slight cheesecake like flavor. For variation, use non dairy yogurt or thick cashew cream instead of the vegan cream cheese. 

Clearly I am loving the kite hill almond cream cheese, exhibit 1 and 2. The cream cheese in these muffins also prevents too much browning. I use small wild blueberries which are a perfect size for muffins. Add a frosting or icing of choice. 

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

More Muffins and loafs from the blog

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

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

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

Vegan Blueberry Muffins with Pineapple

Vegan Blueberry Muffins with Cream Cheese & Pineapple. Blueberry Cheesecake Muffins! Soft, Moist, Delicious Pound Cake like Muffins. Vegan Soyfree Recipe.  Glutenfree option. Makes 9 to 11 muffins

Course: Breakfast

Cuisine: American, Vegan

Keyword: blueberry pineapple muffins, vegan muffins

Servings: 10

Calories: 187 kcal

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
  • 1/2 cup chopped pineapple or use 1/4 cup more berries

Instructions

  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. Add to the wet.

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

    Vegan Blueberry Muffins with Cream Cheese & Pineapples. Blueberry Cheesecake Muffins! Soft, Moist, Delicious Pound Cake like Muffins. #Vegan #Soyfree #Recipe. #veganricha
  5. Cool completely and frost or glaze. I use this cashew vanilla frosting. Store ont he 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. 

Recipe 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 Facts

Vegan Blueberry Muffins with Pineapple

Amount Per Serving

Calories 187 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 80mg 3%

Potassium 144mg 4%

Total Carbohydrates 27g 9%

Dietary Fiber 1g 4%

Sugars 11g

Protein 2g 4%

Vitamin C 5.7%

Calcium 7.4%

Iron 6.3%

* Percent Daily Values are based on a 2000 calorie diet.

 




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