Recipe: Yummy Vegan Blueberry and Almond Cupcakes

Vegan Blueberry and Almond Cupcakes. These vegan blueberry pancakes are everything you need for a cozy morning: they're fluffy, lightly sweet, and perfectly tangy. Is there anything cozier than blueberry pancakes? Just the aroma from the griddle is basically the equivalent of a physical hug, right?

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. Start your morning off right with vegan blueberry pancakes made with almond milk. In a measuring cup or small bowl, measure out the almond milk and vanilla extract. You can have Vegan Blueberry and Almond Cupcakes using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan Blueberry and Almond Cupcakes

Prepare 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.
You need 250 g (1 1/4 cups) of caster sugar.
It's 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).
You need 100 g of (about 60) whole blueberries.

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Vegan Blueberry and Almond Cupcakes step by step

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..

Find out the secret to making super fluffy vegan pancakes! Vegan blueberry pancakes will become a staple in your kitchen for Sunday brunch! Fluffy, sweet, and loaded with vegan buttercream and sprinkles. My son wanted blueberries, so I added those too The consistency still seemed right, but they were. Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats, these are Ottolenghi recipes as you've never seen them before.