Blueberry Cupcakes
Vegan + Delicious Blueberry Cupcakes
For this recipe, the blueberry cupcakes are dairy-free and egg-free. Depending on what sugar you use they will also be refined sugar free.
When making anything in my cupcake pan, I always use silicone liners. They are super easy to clean, and I never have to worry about anything getting stuck to them. When using these, cooking spray isn’t necessary as the muffins just come right out.
I get mine on Amazon, they have tons of options for a low price.
TIP: before adding your blueberries to the batter, coat them in 1-2 tablespoons of flour. This helps them not all sink to the bottom. Also, if you’re using frozen blueberries, it helps the muffins not become mushy when the liquid is released from them.
Vegan butter: any vegan butter will work. You may also be able to use melted oil. However, in my opinion the butter will taste better.
Sugar: I used normal white sugar in this recipe. You can use any granulated sugar you want. Keep in mind if you use a sugar like coconut sugar it will change the color of the loaf to a more brownish color.
Nondairy milk: I used unsweetened almond milk; however, any nondairy milk will work the same.
Blueberries: any fruit will work. Can be fresh or frozen.
I would not recommend substituting the applesauce or flours. They all work together to create the perfect fluffy texture. There are. Substitutions for applesauce, however, it will have a very different taste and texture.
These cupcakes would taste super delicious with/without vanilla frosting as well. You could also add a glaze made with powdered sugar and nondairy milk.
Ingredients:
Vegan butter
Sugar
Applesauce
Nondairy Milk
Baking powder
All-purpose flour
Almond flour
Blueberries
Frosting
Recipe:
Makes 6 cupcakes (double the recipe for more)
3 tablespoons melted butter
1/3 cup sugar
1/3 cup applesauce
¼ cup almond milk
2 teaspoons baking powder
2/3 cup all-purpose flour
¼ cup almond flour
½ cup – 1 cup blueberries
Directions:
1. Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tray with liners or spray with cooking spray.
2. In a small bowl, melt your butter. Once melted transfer to a large bowl and add in the sugar, applesauce, and almond milk. Stir well to combine.
3. Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter forms and there are no clumps. Fold in the blueberries.
4.. Evenly scoop into cupcake tray.
5. Bake for 20-25 minutes or until a toothpick comes out clean
Optional: you can also add extra blueberries to the top before putting into the oven.
Allow to completely cool before frosting them. I used a store-bought frosting. Any frosting will work. Optional: microwave blueberries. Once warm, mash with a fork. Pour the liquid on the cupcakes.
Store in an airtight container in the refrigerator. They should last 1-2 weeks in the refrigerator. You can store in the freezer to last longer. If you try this recipe, please let me know what you think! I’d love to hear.
