Vegan Blueberry Maple Cupcakes Recipe

Name: Vegan Blueberry Maple Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups whole wheat flour; ¼ cup ground flax seeds; 1 ½ teaspoons baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon sea salt; 1 cup milk (of your choice); ½ cup maple syrup; ¼ cup oil (can also use applesauce); 1 tablespoon apple cider vinegar; 1 teaspoon pure vanilla extract; 1 cup frozen blueberries

Servings: persons

1 ¾ cups whole wheat flour
¼ cup ground flax seeds
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon sea salt
1 cup milk (of your choice)
½ cup maple syrup
¼ cup oil (can also use applesauce)
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 cup frozen blueberries

1
Preheat oven to 375F and grease a 24-cupcake pan.
2
In a small bowl, mix together the milk and apple cider vinegar and set aside.
3
In a big bowl, sift dry ingredients together.
4
In a smaller bowl, mix wet ingredients together, including the milk mixture.
5
Pour the wet mixture into the dry mixture and stir until just combined.
6
Add the blueberries and stir until just incorporated into the batter.
7
Spoon batter into pan and bake for 12-15 minutes, until golden.
8
Cool for a dozen minutes before serving as the blueberries will be very hot.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¾ cups whole wheat flour, ¼ cup ground flax seeds, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Vegan Blueberry Maple Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Blueberry Maple Cupcakes

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