Bisquick blueberry muffins with lemon glaze

I used this Betty Crocker recipe for blueberry muffins. I used soy kefir (any plant milk is fine or even a vegan yogurt. I had to use a bit more kefir than the recipe called for milk because of its thickness.) and Bob’s Red Mill Egg Replacer in place of the milk and egg. Some reviews said they fell flat taste-wise, and I remembered I have some sad looking lemons in the fridge, so I threw some of the zest into the muffins along with some vanilla. Then I also remembered I had part of a small container of Pillsbury cream cheese icing from the Dollar Tree also in the fridge so I popped it in the microwave for 11 seconds and put half a lemon worth of juice in it and made a lemon glaze. By the way, as far as I’m aware the cream cheese icing is vegan, accidentally so. They just use artificial flavoring for the “cream cheese” element. This is actually much more cost effective than trying to source vegan cream cheese and making it from scratch. I have it on hand when I make quick crescent roll cinnamon rolls, etc. This was a success! Sometimes egg replacers just don’t work but I found the BRM version to work perfectly fine in these muffins. As you can see they rose just fine and they are yummy!

I had one with an iced coffee and my son had one. The rest are in the fridge for the kid’s breakfast, and probably my husband’s too. I may or may not have another one for breakfast in the morning but I usually do smoothies in the morning.