Good ol’ blueberry cupcakes recipe

We picked loads of blueberries from our garden a few months ago and there’s still quite a lot in our freezer so what better way to enjoy them than in blueberry cupcakes?

I let the blueberries defrost first before adding them as the frozen clumps are too much effort to break apart.


Makes: 12
Preparation time: 10 minutes
Cooking time: 18 minutes


  • 175g self-raising flour
  • 125g caster sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 125ml plant-based milk
  • 50g coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 150g blueberries


  1. Preheat the oven to 180˚C / 350˚F / gas mark 4. Line a cupcake tray with cases.
  2. Mix together the flour, sugar, baking powder and salt.
  3. Gently stir in the milk, coconut oil, vanilla extract and apple cider vinegar until well combined. Then stir in the blueberries.
  4. Spoon the mixture evenly between the cupcake cases.
  5. Bake in the oven for 16-18 minutes until golden on top.
  6. Store in an airtight container in the fridge for up to 3 days.

Nutritional information
Each cupcake approximately contains:

  • Calories: 136 kcal
  • Fat: 4.4g
  • Carbohydrates: 22.4g
  • Protein: 1.6g

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