Blueberry cupcakes

Bursting with sweet berries for a delightful treat.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 14
  • Print
Blueberry cupcakes
Yummy, delicious gluten-free and dairy-free blueberry vanilla cupcakes. Perfect for the kids lunchbox and for you with a cup of tea, morning or afternoon.


Blueberry cupcakes
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 125 gram dairy-free spread
  • 1 1/2 cup (225g) sifted gluten-free self-raising flour
  • 1/2 cup (40g) baby rice cereal (farex)
  • 1/4 (60ml) soy milk
  • 1/3 cup frozen blueberries
  • 2 teaspoon gluten-free icing sugar (pure icing sugar)


Blueberry cupcakes
  • 1
    Preheat oven to 180°C (160°C fan). Line 14 holes of two 12-hole ⅓-cup (80ml) muffin pans with paper cases.
  • 2
    Beat sugar, extract and eggs in a small bowl with an electric mixer for 5 minutes or until thick and pale. Add spread, a little at a time, beating well between additions. Gradually add sifted flour, rice cereal, milk and frozen blueberries.
  • 3
    Spoon mixture into paper cases. Bake for 20 minutes.
  • 4
    Stand for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 5
    Before serving, dust with gluten-free icing sugar.

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