One clever reader submitted this clever vegan blueberry cupcakes recipe for a recipe contest we held several years ago. Savannah Ziegler knows that the moisture and bulk of fresh or frozen blueberries quickly turn cupcakes into muffins. So she used dairy-free blueberry yogurt for the flavor instead.
We have updated this post with additional tips, substitutions, and other suggestions for these vegan blueberry cupcakes.
By ingredients, this recipe for vegan blueberry cupcakes is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the milk beverage and yogurt alternative that suit your dietary needs. Vegan Blueberry Cupcakes Print Prep time 15 minsCook time 22 minsTotal time 37 mins This recipe uses dairy-free blueberry yogurt to infuse blueberry flavor without adding the excess moisture of fruit.Author: Savannah Ziegler Recipe type: Dessert Cuisine: American Serves: 12 cupcakes Ingredients1¼ cups all-purpose flour1½ tablespoons cornstarch¾ teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt¾ cup sugar½ cup plain dairy-free milk beverage½ (5.3-ounce) container dairy-free blueberry yogurt (Savannah uses So Delicious)3 tablespoons melted coconut oil1-1/2 teaspoons pure vanilla extractDairy-free vanilla frosting (use Decorator's Option; see post above for additional options)Blue food coloring or powdered blueberry (optional; see post above)InstructionsPreheat your oven to 350ºF and line a cupcake pan with 12 cupcake liners.In a medium bowl, whisk together the flour, starch, baking powder, baking soda, and salt.In a mixing bowl, blend the sugar, milk beverage, yogurt, coconut oil, and vanilla until combined.Stir the dry ingredients into the wet ingredients until just combined; try not to over mix.Divide the batter between your prepared cupcake tins.Bake the cupcakes for 22 minutes, or until a toothpick inserted in a cupcake comes out clean.Remove the cupcakes to a wire rack and let cool completely.In a bowl, whisk the frosting and blue food coloring or powdered blueberry (if using) together. Pipe the frosting onto the completely cooled cupcakes.NotesWant more blueberry flavor? We like to rehydrate dried blueberries in hot water for just 5 minutes, drain, and pat dry with paper towels. You can add fresh blueberries, but as noted, they can make these cupcakes more moist and muffin-y, particularly since the recipe is egg-free.3.5.3229More Vegan Cupcake RecipesWacky Chocolate Cupcakes
Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.
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