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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

  1. 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.
  2. In a mixing bowl, mix together both flours, sugars, the baking powder and the salt.
  3. 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.
  4. Place the batter in each of the 12 muffin cups, filling them about three quarters of the way.
  5. 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.
  6. If you’re happy that they’re baked, remove them from the oven and set aside to cool.
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