Vegan Blueberry and Almond Cupcakes
Vegan Blueberry and Almond Cupcakes

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan blueberry and almond cupcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vegan Blueberry and Almond Cupcakes is something which I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Vegan Blueberry and Almond Cupcakes:
  1. Get 500 g (4 cups) self-raising flour
  2. Get 60 g (1/2 cup) ground almonds
  3. Take 1 tsp bicarbonate of soda
  4. Get 1 tsp baking powder
  5. Make ready 250 g (1 1/4 cups) caster sugar
  6. Make ready 500 ml (scant 2 cups) soya or rice milk
  7. Make ready 320 ml (1 1/3 cups) light rapeseed or other flavourless oil
  8. Get 2 tsp vanilla extract
  9. Get 1/2 tsp almond extract or flavouring (optional)
  10. Get 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 special food vegan blueberry and almond cupcakes recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!