Recipe: Perfect Vegan Blueberry and Almond Cupcakes

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.

Set aside to allow milk to curdle. In a larger bowl combine flour, baking powder, baking soda, and salt. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken. You can cook Vegan Blueberry and Almond Cupcakes using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Blueberry and Almond Cupcakes

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

Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, vegetable oil, vinegar, vanilla, lemon extract and lemon zest. In a medium bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl combine the non-dairy milk, oil, apple sauce, water, and vanilla extract.

Vegan Blueberry and Almond Cupcakes instructions

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..

Indulge with no guilt with this sugar free cupcakes recipe! Those almond flour lemon cupcakes are keto friendly, gluten free and sugar free. The recipe use wholesome keto ingredients that we all have in the pantry on the keto diet. Bursting with blueberries and with a dollop of extra protein from almond butter, these Blueberry Almond Butter Muffins are a wholesome way to start your day! These Gluten-Free Vegan Lemon Cupcakes are the perfect simple yet elegant dessert: they're sweet and tangy, and smothered in a rich "cream cheese" frosting!.

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