Breakfast Recipes

Vegan Blueberry Cheesecake Muffins with Pineapple

Vegan Blueberry Cheesecake Muffins with Cream Cheese & Pineapple. Blueberry Cream Cheese Muffins! Soft, Moist, Delicious Pound Cake like Muffins.…

Ready 35 minutes
Serves 10 muffins
Prep 10 minutes
Cook 25 minutes

Jump to the recipe

Vegan Blueberry Cheesecake Muffins with Pineapple

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

1 Bowl Chocolate Peanut Butter Banana Muffins. GF option
Turmeric Carrot Chia Muffins. Golden sunshine
1 Bowl Banana Apple Bread. Can be made into muffins
Tall and Moist Banana Muffins. GF
Chia Orange Cranberry Muffins

Recipe

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

Serves 10 muffins
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

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)

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. (You can add spices/flavors at this point like cinnamon, nutmeg or some lemon zest). Add to the wet.
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. (To bake a loaf, bake for 40 to 50 mins)
5
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