Cupcakes and Muffins - no egg no milk no butter Recipes

Vegan Blueberry Cupcakes

Eggless Dairy Free Blueberry Cupcakes

Servings 6 Cupcakes


  • 1/2 cup (100 g) Superfine Sugar
  • 1/4 cup (60 ml) Water
  • 1/4 cup (60 ml) Vegetable Oil
  • 1 tbsp (15 ml) Vanilla Extract
  • 1 cup (150 g) Fresh or Frozen Blueberries
  • 1 cup (140 g) All-Purpose Flour
  • 1 ½ tsp (6 g) Baking Powder


  • Preheat oven to 350oF (180oC).
    Line a standard 6 cups cupcake pan with paper liners. Set aside.
  • To a bowl, add sugar, water, oil and vanilla extract. Whisk until sugar is completely dissolved.
  • Sift in flour and baking powder.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Spoon about 1 tablespoon of batter into cupcake liner. Add 5-6 blueberries and top with about 1/2 tablespoon batter. Add 3-4 blueberries on top.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 20-25 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.