Description
These MOIST bakery-style lemon blueberry coffee cake muffins are stuffed with a rich and creamy vanilla bean cheesecake filling! No eggs, no dairy, and no, you won’t even be able to tell that they’re all vegan 😉
Ingredients
Scale
Muffin batter:
- 1 pint blueberries, rinsed
- 1 tbsp flour
- 1 cup (240 mL) vegan buttermilk, room temperature
- 1 1/2 cup (300 g) granulated sugar
- 2 tbsp lemon zest, from 1 lemon
- 3/4 cup (180 g) unsweetened dairy free yogurt, room temperature
- 1/4 cup (57 g) vegan butter, melted and cooled to room temperature 1/4 cup (57 g) neutral oil
- 1 tbsp vanilla extract
- 4 tsp baking powder
- 1 tsp sea salt
- 3 1/2 cups (430 g) all-purpose flour, see note for gluten-free options*
Cream cheese filling:
- 8 ounces (240 g) vegan cream cheese, room temperature*
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 2 tsp vanilla bean paste
Coffee cake crumble:
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 4 tbsp (56 g) vegan butter, melted
Instructions
- Prep: Line 12-muffin tin with cupcake liners. Measure out all ingredients. Read through all instructions before beginning. We’ll make the batter, then while that’s resting, we’ll make the cream cheese filling and the crumble.
- Coat the blueberries: In a medium bowl, toss the blueberries in 1 tbsp flour. Set aside.
- Make the muffin batter: In a large bowl, add in the sugar and lemon zest, and rub together with clean hands. This helps release the lemon oils. Then pour in the vegan butter, neutral oil, sugar, dairy free yogurt, and vanilla. Whisk until well combined. Then stir in the baking powder and salt, and whisk again. Finally, add in the remaining flour and buttermilk mixture, and whisk together until there are no more dry streaks, being careful not to over mix.
- Fold in the blueberries: Pour in the blueberries to the batter, and fold into the batter with a silicone spatula.
- Rest the batter: Cover the bowl with tinfoil or plastic wrap and set aside to rest for 30 minutes. While the batter is resting, preheat the oven to 425F. We’ll make the cream cheese filling and crumble while the batter is resting.
- Make the cream cheese filling: In a medium bowl, whisk together all cream cheese filling ingredients until creamy and consistent, about 2 minutes. Set aside.
- Make the crumble: In a separate bowl, whisk together the crumble ingredients, except for the vegan butter. Pour in the butter, then use a fork to mix until you get a crumble texture. Set aside.
- Fill: Remove the batter from the fridge and get ready to fill the muffins. Use a large cookie scoop or a large spoon to scoop the batter and fill each muffin tin all the way full. It’s okay if they’re slightly overfull. Then spoon the cream cheese mixture into a piping bag, and snip the end off. Press the piping bag into the middle of each muffin and gently squeeze to fill the muffins with about 1-2 tbsp of cream cheese filling each. Sprinkle each with the crumble.
- Bake: Place the muffin tin into the oven to bake for 7 minutes at 425F, then reduce the temperature to 350F, and finish baking the muffins for 18-20 minutes, or until the toothpick comes out clean.
- Cool & enjoy: Remove from the oven and allow the muffins to cool for 10 minutes in the pan. Use a butter knife to help gently separate the muffin sides from the tin. Remove each muffin from the tin and enjoy!
- Storage: Store any leftovers at room temperature in an airtight container for up to 4 days, in the fridge for up to 6, and in the freezer for up to 3 months.
Notes
Gluten free: You can use King Arthur all-purpose gluten free flour where I call for all-purpose flour.
Cream cheese: I recommend Kite Hill, Tofutti, or my homemade cream cheese (linked in the recipe card). Violife will NOT work here, and Oatly is just okay here. Violife will dissolve completely, and Oatly borders on it, so please go with one of the others!
