I love blueberries, and I love coconut so this seems a natural mix to me. Adding a light glaze to our Vegan Blueberry, Coconut Cupcakes ensures that there isn’t a sugar overload.
These cupcakes get a nice rise, and are super moist. I’ve reduced the sugar a bit as I’ve added in shredded coconut so I didn’t want the cupcakes to be over sweet. If you don’t put a glaze on then you can call these muffins if you like! The crumble on top also means that you don’t really need a glaze as they’re not just ‘plain’ cupcakes.
Free From: Dairy, Egg, Soya
Vegan Blueberry Coconut Cupcakes
- 4 Cups Self-Rising Flour
- 1/2 Cup Desiccated Coconut
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Cup Caster Sugar
- 1/4 Cup Coconut Flour (available at Holland and Barrett or online at Goodness Direct)
- 2 Cups Non-Dairy Milk
- 2 tsp Cider Vinegar
- 1 1/3 Cup Flavorless Vegetable Oil
- 3 tsp Vanilla Extract
- 3 tbsp Dairy-Free Margarine
- 1/4 Cup Soft Brown Sugar
- 3/4 Cup Plain Flour
- 1/4 Cup Oats
- I like to keep things simple (otherwise I get confused...). Too many steps, or bowls going at once and my head explodes. So…
- Preheat the oven to 180°C, 370°F.
- Line your muffin tins so you're ready to go once the batter is finished.
- Put the non-dairy milk, and the cider vinegar in a bowl and leave to one side.
- The first job is to make the crunchy topping. This is pretty easy as all you need to do is mix the flour, oats, sugar and margarine together to form a soft crumbly mixture. I used my hands as it's the best way to combine everything fully.
- When you've got the topping done, mix all the dry ingredients together in a large bowl.
- Then add the oil and the vanilla to the milk and vinegar mixture. Whisk briefly.
- Pour into the dry ingredients slowly and mix until you have combined all the ingredients. The batter will be a bit thicker than other vegan cake recipes. Don't worry.
- Put a spoonful of batter into each muffin case. Drop 5 blueberries into each muffin, then top with a bit more of the batter. Add one or two blueberries to the top of each muffin so you get that 'exploded' blueberry look.
- Grab a spoon and put a tablespoon of crumb mixture on each top of each cupcake (or 2 tablespoons if you like a bit more crunch).
- Bake for 20-25 minutes at 180°C. Test to see if they are done by inserting a toothpick. When it comes out clean they are done. If you poke a blueberry and get a blue toothpick try again!
- Take them out of the oven and leave them in the tray for 10 minutes, then move them to a wire rack to cool completely.
- I glaze with a simple mixture of 1 cup sifted icing sugar, 1 tsp vanilla extract, 2-3 tbsp Rice Dream or hot water. Just mix with a fork and drizzle onto the warm cupcakes.
If you’re in the mood for Vegan Chocolate Cupcakes – check out our never fail recipe here: