Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan blueberry and almond cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Vegan Blueberry and Almond Cupcakes is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
  1. Prepare 500 g (4 cups) self-raising flour
  2. Get 60 g (1/2 cup) ground almonds
  3. Prepare 1 tsp bicarbonate of soda
  4. Get 1 tsp baking powder
  5. Get 250 g (1 1/4 cups) caster sugar
  6. Take 500 ml (scant 2 cups) soya or rice milk
  7. Take 320 ml (11/3 cups) light rapeseed or other flavourless oil
  8. Get 2 tsp vanilla extract
  9. Take 1/2 tsp almond extract or flavouring (optional)
  10. Make ready 100 g (about 60) whole blueberries
Instructions to make Vegan Blueberry and Almond Cupcakes:
  1. Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases.
  2. In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar.
  3. 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.
  4. 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.
  5. 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.

So that’s going to wrap this up with this exceptional food vegan blueberry and almond cupcakes recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!