Vegan Blueberry Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 1 Ice cream scoop or large spoon
Ingredients
- 240 milliliter unsweetened almond milk
- 10 milliliter apple cider vinegar
- 200 gram all-purpose flour
- 150 gram granulated sugar
- 8 gram baking powder
- 2 gram baking soda
- 2 gram fine sea salt
- 80 milliliter neutral vegetable oil
- 5 milliliter vanilla extract
- 150 gram fresh blueberries
- 10 gram all-purpose flour for tossing blueberries
- 60 gram powdered sugar optional, for dusting or light glaze
- 15 milliliter water or almond milk optional, for light glaze
Instructions
- Preheat the oven to 175°C and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the almond milk and apple cider vinegar and set aside for 5 minutes to curdle.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
- Add the vegetable oil and vanilla extract to the almond milk mixture and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined and no large streaks of flour remain.
- In a separate bowl, toss the blueberries with 10 grams of flour to lightly coat them.
- Fold the floured blueberries gently into the batter with a rubber spatula, being careful not to overmix.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes.
- If making a light glaze, whisk the powdered sugar with water or almond milk until smooth, then drizzle over the cooled cupcakes before serving.
Notes
For best results, use room-temperature plant milk so the batter combines smoothly and rises evenly, and avoid overmixing once the dry and wet ingredients are combined to keep the crumb tender. If using frozen blueberries, do not thaw them first or they may bleed too much color into the batter; simply toss them in flour and fold in directly from the freezer. Adjust baking time slightly if your oven runs hot or cold, checking a minute or two early to prevent overbaking and dryness. These cupcakes are best the day they are baked but store well in an airtight container at room temperature for up to two days or in the fridge for up to four days, and you can refresh them briefly in a low oven to restore softness before serving.
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