Recipe of Homemade Vegan Blueberry and Almond Cupcakes

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegan blueberry and almond cupcakes. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Blueberry and Almond Cupcakes is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vegan Blueberry and Almond Cupcakes is something which I’ve loved my entire life.

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

The ingredients needed to make Vegan Blueberry and Almond Cupcakes:

1. Get 500 g (4 cups) self-raising flour
2. Make ready 60 g (1/2 cup) ground almonds
3. Prepare 1 tsp bicarbonate of soda
4. Take 1 tsp baking powder
5. Take 250 g (1 1/4 cups) caster sugar
6. Make ready 500 ml (scant 2 cups) soya or rice milk
7. Prepare 320 ml (11/3 cups) light rapeseed or other flavourless oil
8. Take 2 tsp vanilla extract
9. Make ready 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 it up with this special food vegan blueberry and almond cupcakes recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!