BLUEBERRY CUPCAKE RECIPE UK RECIPES

Name: Keto Blueberry Muffins
Prep time: 15 min
Total time: 40 min
Yield: 1 dozen
Cuisine: American
Ingredients: 2 1/2 c. almond flour; 1/3 c. keto friendly sugar (such as Swerve); 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1/3 c. melted butter; 1/3 c. unsweetened almond milk; 3 large eggs; 1 tsp. pure vanilla extract; 2/3 c. fresh blueberries; Zest of 1/2 lemon (optional)

BEST KETO BLUEBERRY MUFFINS RECIPE - HOW TO MAKE ... - DELISH

Best Keto Blueberry Muffins Recipe - How To Make ... - Delish image

Have a bright morning with Keto Blueberry Muffins from Delish.com.

Provided by Lena Abraham

Categories dairy-free gluten-free vegan vegetarian brunch baking breakfast brunch dessert

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 1 dozen

Number Of Ingredients 11

Ingredients

2 1/2 c. almond flour
1/3 c. keto friendly sugar (such as Swerve)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/3 c. melted butter
1/3 c. unsweetened almond milk
3 large eggs
1 tsp. pure vanilla extract
2/3 c. fresh blueberries
Zest of 1/2 lemon (optional)

Steps:

Preheat oven to 350° and line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk to combine almond flour, Swerve, baking powder, baking soda, and salt. Whisk in melted butter, almond milk, eggs, and vanilla until just combined.
Gently fold blueberries and lemon zest (if using) until evenly distributed. Scoop equal amounts of batter into each cupcake liner and bake until slightly golden and a toothpick inserted into the center of a muffin comes out clean, 23 minutes. Let cool slightly before serving.

VEGAN VANILLA CUPCAKES RECIPE - BBC FOOD

Vegan vanilla cupcakes recipe - BBC Food image

Everyone will want this easy vegan cupcake recipe because they are absolutely delicious. Feel free to creatively customise with sprinkles or other decorations! Equipment and preparation: You will need a 12-hole muffin tin and paper cupcake cases. Each serving provides 484 kcal, 3g protein, 70g carbohydrate (of which 52g sugars), 21g fat (of which 4g saturates), 1g fibre and 0.4g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 9

Ingredients

275g/9¾oz self-raising flour
1 tsp baking powder
225g/8oz caster sugar
200ml/7fl oz sunflower oil
200ml/7fl oz slightly sweetened soya milk
1 tsp vanilla extract
400g/14oz icing sugar
150g/5½oz dairy-free margarine
2 tsp vanilla extract

Steps:

Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.
Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.
To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy.
Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving.

Nutrition Facts : Calories 484kcal, CarbohydrateContent 70g, FatContent 21g, FiberContent 1g, ProteinContent 3g, SaturatedFatContent 4g, SugarContent 52g

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