Sweet, inviting, and made for sharing, Vegan Blueberry Cheesecake Muffins with Pineapple is a vegan, vegetarian American, Vegan breakfast made with vegan cream cheese, + 2 tbsp non dairy milk, and oil in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 10 muffins
  • Category: Breakfast
  • Cuisine: American, Vegan

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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.