Recipe: Perfect Vegan Blueberry and Almond Cupcakes

Vegan Blueberry and Almond Cupcakes. This Almond Blueberry Vegan Cheesecake is super creamy, with a delicious blueberry jam swirled in. This recipe is also paleo, gluten-free, and refined Today we are making Almond Blueberry Vegan Cheesecake, with a delicious chewy crust, and a marble effect with beautiful colors, and don't forget. These vegan almond and raspberry cupcakes are delicious and so quick and easy to make.

These vegan blueberry pancakes are everything you need for a cozy morning: they're fluffy, lightly sweet, and perfectly tangy. Is there anything cozier than blueberry pancakes? Just the aroma from the griddle is basically the equivalent of a physical hug, right? 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. Prepare 1 tsp of bicarbonate of soda.
4. Prepare 1 tsp of baking powder.
5. You need 250 g (1 1/4 cups) of caster sugar.
6. It's 500 ml of (scant 2 cups) soya or rice milk.
7. You need 320 ml (11/3 cups) of light rapeseed or other flavourless oil.
8. It's 2 tsp of vanilla extract.
9. You need 1/2 tsp of almond extract or flavouring (optional).
10. Prepare 100 g of (about 60) whole blueberries.

Alex and I aren't really breakfast people. These vegan blueberry pancakes will become a staple in your kitchen. Find out the secret to making super fluffy vegan pancakes! Vegan blueberry pancakes will become a staple in your kitchen for Sunday brunch!

Vegan Blueberry and Almond Cupcakes step by step

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..

I use almond milk for this recipe but any type of plant-based milk will work too! A basic vegan pancake batter with plump blueberries and a lightly toasted streusel topping. When I say they taste exactly like a blueberry streusel muffin, I mean exactly. John can back me up on this one. I just baked them like cupcakes instead and I used Apple sauce instead of flaxseed.