Looking for a bakery-style muffin that’s plant-based?
Try these Vegan Blueberry Cream Cheese Muffins.
They are packed with fresh blueberries and a creamy vegan cream cheese center.
Plus, they have a hint of vanilla, making them perfect for any time of day.
These muffins are not only delicious but also free from dairy and eggs.
They are incredibly moist, making them a guilt-free treat for everyone.
Vegans and non-vegans will love them.
The muffins have a great mix of flavors and textures.
The sweetness of the blueberries pairs well with the tangy cream cheese.
They’re also easy to make with simple, wholesome ingredients.
Why Most People Love This Recipe;
- Simple to prepare: You can make bakery-quality muffins at home with just a few steps.
- Wholesome ingredients: They’re made with plant-based milk, vegan cream cheese, and fresh blueberries.
- Customizable: You can change ingredients to fit your taste, like using gluten-free flour or frozen blueberries.
- Kid-friendly: Kids love them because of their sweet, fruity taste and creamy filling.
- Great for any occasion: They’re perfect for breakfast, brunch, potlucks, or a quick snack.
Ingredients Breakdown
For the Muffin Batter:
| Ingredient | Quantity | Notes or Substitutions |
|---|---|---|
| All-purpose flour | 2 cups | Use a gluten-free flour blend if needed |
| Baking powder | 2 tsp | Helps the muffins rise |
| Baking soda | 1/2 tsp | Adds lightness |
| Salt | 1/4 tsp | Balances sweetness |
| Granulated sugar | 3/4 cup | Can substitute with coconut sugar |
| Unsweetened almond milk | 1 cup | Or any plant-based milk |
| Coconut oil (melted) | 1/3 cup | Can use vegetable oil |
| Vanilla extract | 1 tsp | Adds flavor |
| Fresh blueberries | 1 cup | Frozen blueberries work too (thawed and dried) |
For the Vegan Cream Cheese Filling:
| Ingredient | Quantity | Notes or Substitutions |
| Vegan cream cheese | 1 cup | Choose a creamy, tangy brand like Miyoko’s or Kite Hill |
| Powdered sugar | 3 tbsp | Adjust sweetness to taste |
| Lemon juice | 1 tsp | Adds tangy flavor |
Step-by-Step Instructions
Step 1: Prepare the Vegan Cream Cheese Filling
- In a medium bowl, combine the vegan cream cheese, powdered sugar, and lemon juice.
- Whisk until the mixture is smooth and creamy.
- Cover and refrigerate while preparing the muffin batter. This helps the filling firm up slightly.
Step 2: Make the Muffin Batter
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the almond milk, melted coconut oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 3: Assemble the Muffins
- Fill each muffin liner halfway with the muffin batter.
- Add a heaping teaspoon of the prepared vegan cream cheese filling to the center of each muffin.
- Spoon additional batter on top to cover the cream cheese filling, filling each liner about three-quarters full.
Step 4: Bake and Cool
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted near the edge of a muffin comes out clean (avoid inserting into the cream cheese center).
- Remove the muffins from the oven and let them cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Frozen Blueberries: If using frozen blueberries, coat them lightly in flour before folding into the batter. This prevents them from sinking to the bottom.
- Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
- Storage: Store the muffins in an airtight container in the refrigerator for up to five days. Reheat them in the microwave for 10-15 seconds before serving for a freshly baked taste.
- Make Ahead: You can prepare the batter and cream cheese filling in advance. Store them separately in the fridge for up to 24 hours and assemble right before baking.
Frequently Asked Questions
1. Can I use frozen blueberries?
Absolutely! Just make sure to thaw them first and pat them dry to avoid excess moisture in the batter.
2. What’s the best vegan cream cheese to use?
Miyoko’s, Kite Hill, and Tofutti are great options for their creamy texture and tangy flavor.
3. How can I make these gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free as well.
4. Can I add other fruits?
Yes! Raspberries, blackberries, or diced strawberries work beautifully in this recipe.
Printable Recipe Card To Download
| Vegan Blueberry Cream Cheese Muffins | |
| Prep Time: 15 minutes | Cook Time: 20 minutes |
| Servings: 12 muffins | Difficulty: Easy |
Ingredients
- Muffin Batter:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 cup almond milk
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Cream Cheese Filling:
- 1 cup vegan cream cheese
- 3 tbsp powdered sugar
- 1 tsp lemon juice
Instructions
- Prepare cream cheese filling and refrigerate.
- Preheat oven to 375°F (190°C) and line a muffin tin.
- Combine dry ingredients in one bowl and wet ingredients in another.
- Mix wet and dry ingredients, then fold in blueberries.
- Fill muffin liners, add cream cheese filling, and top with batter.
- Bake for 18-22 minutes, cool, and enjoy!
Nutrition (Per Muffin):
- Calories: 220
- Carbs: 28g
- Protein: 3g
- Fat: 10g
Closing Thoughts
These Vegan Blueberry Cream Cheese Muffins are a hit with everyone.
They’re perfect for any occasion, whether you need to cater to dietary needs or just want a tasty treat.
The mix of sweet blueberries and tangy cream cheese is amazing.
Give this recipe a try and share your results in the comments. Don’t forget to post your creations on social media and tag us!