Directions

Step 1

I like to keep things simple (otherwise I get confused…). Too many steps, or bowls going at once and my head explodes. So…

Step 2

Preheat the oven to 180°C, 370°F

Step 3

Line your muffin tins so you’re ready to go once the batter is finished.

Step 4

Put the non dairy milk, and the cider vinegar in a bowl and leave to one side.

Step 5

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.

Step 6

When you’ve got the topping done, mix all the dry ingredients together in a large bowl

Step 7

Then add the oil and the vanilla to the milk and vinegar mixture. Whisk briefly.

Step 8

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.

Step 9

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.

Step 10

Grab a spoon and put a tablespoons of crumb mixture on each top of each cupcake (or 2 tablespoons if you like a bit more crunch).

Step 11

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!

Step 12

Take them out of the oven and leave in the tray for 10 minutes, then move to a wire rack to cool completely.

Step 13

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.