How to Make Vegan Blueberry Cupcakes
Whether you’ve run out of milk and eggs or you’re enjoying an egg and dairy-free diet, these vegan blueberry cupcakes are simply to die for. With a light, fluffy texture, a brilliant rise, and a sweet, punchy, flavour, you’d never guess that they’re completely vegan! What’s the secret to the success? The large banana acts as an egg replacer, adding egg-like moisture to the mix. Why not be brave and give it a go?
- 90g of Wholemeal Flour
- 93g of Plain Flour
- 100g of White Sugar
- 55g of Light Brown Sugar
- 120ml of Non-Dairy Milk (e.g. Unsweetened Almond Milk)
- 78ml of Vegetable Oil
- 2 tsp of Baking Powder
- ½ tsp of Salt
- 1 Large Banana (mashed)
- 1 Pack of Blueberries
METHOD: Easy Egg & Dairy-Free Blueberry Cupcakes
- Preheat your oven to 200°C (180°C fan or gas mark 6) and place 12 muffin cases in each hole of your 12-cavity muffin tin.
- In a mixing bowl, mix together both flours, sugars, the baking powder and the salt.
- Mash up the banana and add that to the mixing bowl with your dairy-free milk and oil, mixing well until combined, and then fold in the blueberries.
- Place the batter in each of the 12 muffin cups, filling them about three quarters of the way.
- Place the muffin tray in the oven and bake the cupcakes for between 17 and 20 minutes. Check whether the insides are baked by inserting a cocktail stick in the centre, and observing whether it comes out clean; it’s recommended to do this at the earlier time.
- If you’re happy that they’re baked, remove them from the oven and set aside to cool.