Steps to Prepare Vegan Blueberry and Almond Cupcakes in 24 Minutes for Mom

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegan blueberry and almond cupcakes. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Vegan Blueberry and Almond Cupcakes is something which I have loved my whole life. They’re nice and they look fantastic.

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?

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. 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. Take 1 tsp baking powder
5. Prepare 250 g (1 1/4 cups) caster sugar
6. Get 500 ml (scant 2 cups) soya or rice milk
7. Take 320 ml (11/3 cups) light rapeseed or other flavourless oil
8. Take 2 tsp vanilla extract
9. Prepare 1/2 tsp almond extract or flavouring (optional)
10. Make ready 100 g (about 60) whole blueberries

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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.

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