Blueberry Vegan Cupcake Recipe

Blueberry Cupcake


1/2 cup vegan margarine (80% fat is best)
1/4 cup applesauce
1/4 cup non-dairy yogurt
2 cups flour
1/2 teaspoon salt
1 1/4 cups organic unbleached sugar
1/2 cup soy milk (or other non-dairy milk)
2 teaspoons baking powder
1 1/2 cups blueberries


On slow speed, cream margarine and organic unbleached sugar.
Add applesauce and soy yogurt and mix until blended.
Sift dry ingredients together.
Add dry mixture to wet mixture, alternating with soy milk.
Mash 1/2 cup blueberries and stir in by hand.
Add rest of blueberries, whole.
Fill muffin cup high and sprinkle with organic unbleached sugar.
Bake 375 F, 25-30 minutes.
Remove from pan carefully.
Perfect with Vegan Blueberry Frosting

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