Easiest Way to Prepare Jamie Oliver Vegan Blueberry and Almond Cupcakes

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan blueberry and almond cupcakes. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegan Blueberry and Almond Cupcakes is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Vegan Blueberry and Almond Cupcakes is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook vegan blueberry and almond cupcakes using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Blueberry and Almond Cupcakes:

1. Take 500 g (4 cups) self-raising flour
2. Make ready 60 g (1/2 cup) ground almonds
3. Make ready 1 tsp bicarbonate of soda
4. Get 1 tsp baking powder
5. Prepare 250 g (1 1/4 cups) caster sugar
6. Take 500 ml (scant 2 cups) soya or rice milk
7. Get 320 ml (11/3 cups) light rapeseed or other flavourless oil
8. Get 2 tsp vanilla extract
9. Get 1/2 tsp almond extract or flavouring (optional)
10. Take 100 g (about 60) whole blueberries

Instructions to make Vegan Blueberry and Almond Cupcakes:

1. Preheat oven to 180°C/350°F/gas 4 and line your muffin trays with cases.
2. In a large bowl, mix together the flour, ground almonds, bicarbonate of soda, baking powder and caster sugar.
3. 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.
4. 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.
5. 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.

So that’s going to wrap this up for this special food vegan blueberry and almond cupcakes recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!