speedvegan

Cheesy Cream Blueberry Muffins, originally uploaded by speedvegan.

Muffins:
3/4 cup soy milk
1 tsp apple cider vinegar
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup sugar
4 oz plain soy yogurt
1/4 cup canola oil
1 tsp vanilla extract
1 cup frozen blueberries

Cheesy Cream:
6 oz vegan cream cheese, softened
2 oz plain soy yogurt
1/4 cup sugar
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Place soy milk and vinegar in a small bowl. Set aside for at least 5 minutes.

3. To make the Cheesy Cream, beat all ingredients together until smooth. Set aside.

4. In a large bowl, sift together flour, baking powder and salt. Stir in the sugar.

5. In a separate bowl, whisk together yogurt, oil and vanilla extract. Stir in the soy milk mixture.

6. Pour wet ingredients into the dry ingredients bowl and stir together until JUST mixed. Fold in the blueberries.

7. Scoop batter into a lightly oiled 12-muffin tin, making a well and dropping a spoonful of the Cheesy Cream into each one.

8. Bake for 25 minutes or until toothpick inserted into muffin part comes out clean. Allow to cool before serving.