How to make Vegan Blueberry Muffin Cupcakes recipe

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These vegan blueberry muffin cupcakes are the perfect combination of sweet and tart. The moist cupcakes are made with almond flour and coconut oil, and are topped with a delicious blueberry compote. The compote is made with fresh blueberries, maple syrup, and a hint of lemon juice for a zesty flavor. These vegan cupcakes are sure to be a hit at any gathering, and are a great way to enjoy a sweet treat without the guilt. Plus, they're packed with protein and healthy fats, making them a great snack or dessert option.


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together almond flour, melted coconut oil, maple syrup, baking powder, baking soda, and salt.
Add almond milk and vanilla extract and mix until combined.
Fill each cupcake liner with the batter and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, make the blueberry compote. In a small saucepan, combine blueberries, lemon juice, and 1 tablespoon of maple syrup. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries have broken down and the mixture is thick and syrupy.
Once the cupcakes are done baking, let them cool completely before topping with the blueberry compote. Enjoy!

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