Blueberry Pancake Vegan Cupcake Recipe

Blueberry Pancake Cupcake


2 cups flour
1 1/4 cups vegan sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries, whole
1/2 cups blueberries, mashed
1/4 cup maple syrup
1/4 cup coconut milk
1/2 cup vegan margarine (80% fat is best)
1/4 cup applesauce
1/4 cup vegan yogurt


Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients, except for blueberries.
Pour wet ingredients into the dry ingredients bowl and mix in whole blueberries until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Gently fold in blueberries.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Sprinkle the tops with vegan sugar.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Don’t open the door too often.
Let cool another 20 minutes, then add icing.
Perfect with Maple Frosting.