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Blueberry Cupcakes

These Cupcakes are  perfect to make for a loved one this mothers day! With low-fat ingredients and a sweet but low-sugar taste, everyone will love them! 

Ingredients 

  • 130g whole wheat flour
  • 1/4 baking soda 
  • 1/2 baking powder
  • a pinch of salt 
  • 1 egg white 
  • 3 teaspoons of coconut oil, melted 
  • 2 tea spoons of Vanilla Gourmet Drops 
  • 60g 0% fat greek yogurt 
  • 120ml almond milk 
  • 1/2 cup of fresh blueberries 

Instructions

 Preheat the oven to 180 degrees celsius and line a muffin/cupcake baking tray with 9 paper liners and remember to spray each paper liner with cooking spray to stop the cupcakes sticking to the liners. 

To prepare the mixture, add the flour, baking soda, baking powder and salt to a mixing bowl and combine. In a separate bowl, add the egg white, coconut oil and Gourmet Drops and whisk until well mixed then stir in the greek yogurt. Add in to the dry mixture in parts alternating with adding in parts of the almond milk while stirring in-between adding each ingredient. Once well combined, carefully fold in the blueberries until they are consistent throughout the mixture. 

Add the mixture into the 9 muffin cases making sure all cupcakes are equal and bake in the oven for around 12 minutes or until well risen and slightly browned. Let the cupcakes cool for at least 20 minutes and decorate with your favourite toppings! Enjoy...