Mini Blueberry Cupcake in Almond Milk

Posted By: Margie Babon


Blueberries are high in fiber and antioxidants and especially good to lower blood cholesterol.

Try to use homemade natural almond milk to added nutty texture to the cupcake.


Blueberry cupcakes

1 ½ cup All purpose flour

½ tsp. Baking soda

1 tsp. Baking powder

¼ tsp.  Sea salt

½ cup Dark brown sugar

½ cup Sunflower oil

1 tsp. Vanilla extract

1 small ripe banana, finely chopped

¼ cup ground flaxseed

¾ cup All natural almond milk

1 cup blueberry conserve


  1. Preheat oven to 350 deg F
  2. Mix flour, flaxseed, baking soda, baking powder, salt and sugar in a large bowl. Make a well in the centre.
  3. Using small bowl, hand whisk sunflower oil, almond milk and chopped banana. Pour into the centre of the flour mixture. Mix well.
  4. Add blueberry conserve, mix well.
  5. Scoop batter to small muffin cases until three-quarts full.
  6. Bake for 15 minutes.
  7. Makes 21 mini cupcakes.


Blueberry mini cupcakes-jar

Put mini cupcakes in an air-tight jar to last for 4 days.



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