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    You are in: Home / Recipes / Vegan Blueberry Maple Cupcakes Recipe
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    Vegan Blueberry Maple Cupcakes

    Vegan Blueberry Maple Cupcakes. Photo by Ravenhood

    1/1 Photo of Vegan Blueberry Maple Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Ravenhood's Note:

    Tasty but not too sweet, these whole wheat cupcakes are great for breakfast or as a snack. They can be baked as muffins but tend to be on the verge of sogginess inside - they bake better as cupcakes (if you only have a regular-sized muffin pan, put less batter in each cup than usual to make smaller muffins). I made slight modifications to this recipe that I found on someone's blog, who made slight modifications to a recipe they found on someone else's blog, who... and on and on.

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    Serves: 6-8



    Units: US | Metric

    Dry Ingredients

    Wet Ingredients


    1. 1
      Preheat oven to 375F and grease a 24-cupcake pan.
    2. 2
      In a small bowl, mix together the milk and apple cider vinegar and set aside. In a big bowl, sift dry ingredients together. In a smaller bowl, mix wet ingredients together, including the milk mixture. Pour the wet mixture into the dry mixture and stir until just combined. Add the blueberries and stir until just incorporated into the batter.
    3. 3
      Spoon batter into pan and bake for 12-15 minutes, until golden. Cool for a dozen minutes before serving as the blueberries will be very hot.

    Ratings & Reviews:


    Nutritional Facts for Vegan Blueberry Maple Cupcakes

    Serving Size: 1 (119 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 353.1
    Calories from Fat 121
    Total Fat 13.4 g
    Saturated Fat 2.4 g
    Cholesterol 5.6 mg
    Sodium 437.3 mg
    Total Carbohydrate 54.9 g
    Dietary Fiber 6.0 g
    Sugars 23.7 g
    Protein 6.9 g

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