Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan blueberry and almond cupcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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 enjoyed by millions every day. It is 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.

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?

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

In a measuring cup or small bowl, measure out the almond milk and vanilla extract. 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!

Steps 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.

I use almond milk for this recipe but any type of plant-based milk will work too! Vegan carrot cake cupcakes have a soft, sweet carrot cake, topped with a creamy whipped cream! Healthy, gluten free and sweetened naturally. Here's your perfect Easter brunch treat/dessert/meal. Vegan carrot cake cupcakes that are.

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