Vegan Blueberry and Almond Cupcakes. These vegan almond and raspberry cupcakes are delicious and so quick and easy to make. 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.

Just the aroma from the griddle is basically the equivalent of a physical hug, right? Alex and I aren't really breakfast people. Start your morning off right with vegan blueberry pancakes made with almond milk. You can cook Vegan Blueberry and Almond Cupcakes using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Blueberry and Almond Cupcakes

It's 500 g (4 cups) of self-raising flour.
Prepare 60 g (1/2 cup) of ground almonds.
You need 1 tsp of bicarbonate of soda.
You need 1 tsp of baking powder.
Prepare 250 g (1 1/4 cups) of caster sugar.
You need 500 ml of (scant 2 cups) soya or rice milk.
You need 320 ml (11/3 cups) of light rapeseed or other flavourless oil.
It's 2 tsp of vanilla extract.
You need 1/2 tsp of almond extract or flavouring (optional).
Prepare 100 g of (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!

Vegan Blueberry and Almond Cupcakes instructions

Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases..
In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar..
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..
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..
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! These are pound cake cupcakes, meaning they're really dense and moist and just oh so yummy. Whisk together the wet ingredients: almond milk, coconut oil (instead of butter to keep these vegan and ultra moist), fresh. · Vegan Blueberry Muffins! Perfect for packing in lunches or a quick breakfast on the go! Fluffy, sweet, and loaded with vegan buttercream and sprinkles.