Vegan Blueberry and Almond Cupcakes. These Gluten-Free Vegan Lemon Blueberry Cupcakes are moist and fluffy, sweet and fruity and slathered in a delicious "cream cheese" frosting! An adorable dessert to suit lots of occasions. My Gluten-Free Vegan Lemon Blueberry Cake recipe has been so popular that I decided to make a cupcake version too.

In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle. In a larger bowl combine flour, baking powder, baking soda, and salt. You can have Vegan Blueberry and Almond Cupcakes using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Blueberry and Almond Cupcakes

It's 500 g (4 cups) of self-raising flour.
Prepare 60 g (1/2 cup) of ground almonds.
It's 1 tsp of bicarbonate of soda.
Prepare 1 tsp of baking powder.
Prepare 250 g (1 1/4 cups) of caster sugar.
It's 500 ml of (scant 2 cups) soya or rice milk.
You need 320 ml (11/3 cups) of light rapeseed or other flavourless oil.
You need 2 tsp of vanilla extract.
You need 1/2 tsp of almond extract or flavouring (optional).
It's 100 g of (about 60) whole blueberries.

The yummiest Vegan Paleo Blueberry Muffins made with coconut sugar or dates, almond flour, and lots of juicy purple berries. Arguably the most perfect baked good. In my humble bloob muffin-loving opinion, but maybe that's just me. Maybe you can resist sweet almost-cupcake fluff concealed underneath nubbly toasty tops.

Vegan Blueberry and Almond Cupcakes instructions

Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases..
In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar..
Add the milk, oil, vanilla and almond extracts and, using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don’t mix the batter too much, it should still be a bit lumpy..
Spoon the batter evenly into your muffin cases and drop the same amount of blueberries on to each muffin (about 5 for each very large muffin or 3 for each medium-sized one). The blueberries will sink into the batter when baking..
Bake in the oven for 20–25 minutes. Cool in the muffin trays on a wire rack for 10 minutes, then transfer the muffins in their cases to the rack to cool completely..

Special Diet Notes & Options: Vegan Blueberry Cupcakes By ingredients, this recipe for vegan blueberry cupcakes is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian. In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle. Line a muffin pan with cupcake liners. Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get curdled. In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle.