Vegan Blueberry and Almond Cupcakes. These cupcakes are honestly undetectably vegan and gluten-free, as well as refined sugar free and relatively healthy too. The recipe for these cupcakes is made using my go-to sponge cake recipe: it requires just a handful of simple ingredients, one bowl, and is easily customisable. The batter is enhanced by zippy lemon juice and zest, and dotted with juicy, jammy blueberries.

Ingredients of Vegan Blueberry and Almond Cupcakes

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

The recipe is from Ms Cupcake, originally it is with a crumble topping however I choose not to do this as I wanted smaller, lighter cake. Those almond flour lemon cupcakes are keto friendly, gluten free and sugar free. The recipe use wholesome keto ingredients that we all have in the pantry on the keto diet. The trick to success this recipe any time is to bring all ingredients at room temperature before you starts.

Vegan Blueberry and Almond Cupcakes step by step

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..

In a small bowl, whisk together plant-based milk and vinegar, and set aside for a few minutes to curdle. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken. In a bowl, mix together almond butter, sugar and a small amount of almond milk until smooth. One of the most popular recipes on this site is my vegan vanilla cake with chai icing, so obviously I based these almond cupcakes off of that but used almond extract instead of vanilla extract. If you don't already have almond extract on hand, do yourself a favor and buy some!