These Vegan Blueberry Vanilla Cupcakes are light and refreshing to have. They are not overly sweet and can be served with or without frosting. They are made gluten-free and oil-free.
After strawberries, my favorite berries are blueberries. I love the color of them and how they have almost the perfect sweetness to them. They always remind me of the summer and I do have a thing with mini fruits or produce in general. My mom and I bought two blueberry trees before and for a couple of summers, they were bursting with blueberries.
The taste of freshly picked blueberries cannot be described. One summer, there were so many berries that we had to put a fence around them because the birds were beginning to eat them. You should have seen my face when I discovered they were being eaten by birds on my daily pick-from-your garden time of the day.
Nevertheless, the blueberry trees didn’t survive after one very brutal winter. After that, I was away from home and didn’t have a garden anymore. Everytime, I can go blueberry picking I would go with the utmost excitement because of how much I miss having my own garden. One day, I imagine myself with a large garden to tend to.
For now, I am savoring all the blueberries I can get from the farmer’s market. I made a small batch of Blueberry Vanilla Cupcakes and they were just perfect. The texture is just like cake- soft and fluffy. After the frosting, I drizzled a little blueberry juice on it but that is totally optional.
If you want to make these Vegan Blueberry Vanilla Cupcakes, here are the ingredients you will need:
-gluten-free flour (can also use regular flour)
-fresh or frozen blueberries
-organic coconut sugar
-unsweetened plant-based milk of choice
-apple cider vinegar
-pure vanilla extract
-unsalted vegan butter
-organic powdered sugar
Ready to make these Vegan Blueberry Vanilla Cupcakes? Let’s start baking!