How to make Vegan Blueberry Cupcakes recipe

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These vegan blueberry cupcakes are a delicious and healthy treat. They are made with whole wheat flour, coconut oil, and fresh blueberries. The cupcakes are moist and fluffy, with a hint of sweetness from the blueberries. The cupcakes are topped with a vegan cream cheese frosting, which adds a creamy and tangy flavor. These cupcakes are perfect for a special occasion or just as a sweet snack. Enjoy!


Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted coconut oil, coconut sugar, and vanilla extract.
Add the almond milk to the wet ingredients and mix until combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the blueberries.
Line a muffin tin with cupcake liners and fill each one about 2/3 full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.

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