Vegan Blueberry Cupcakes
Prep time
Cook time
Total time
This recipe uses dairy-free blueberry yogurt to infuse blueberry flavor without adding the excess moisture of fruit.
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
  • 1¼ cups all-purpose flour
  • 1½ tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup plain dairy-free milk beverage
  • ½ (5.3-ounce) container dairy-free blueberry yogurt (Savannah uses So Delicious)
  • 3 tablespoons melted coconut oil
  • 1-1/2 teaspoons pure vanilla extract
  • Dairy-free vanilla frosting (use Decorator's Option; see post above for additional options)
  • Blue food coloring or powdered blueberry (optional; see post above)
  1. Preheat your oven to 350ºF and line a cupcake pan with 12 cupcake liners.
  2. In a medium bowl, whisk together the flour, starch, baking powder, baking soda, and salt.
  3. In a mixing bowl, blend the sugar, milk beverage, yogurt, coconut oil, and vanilla until combined.
  4. Stir the dry ingredients into the wet ingredients until just combined; try not to over mix.
  5. Divide the batter between your prepared cupcake tins.
  6. Bake the cupcakes for 22 minutes, or until a toothpick inserted in a cupcake comes out clean.
  7. Remove the cupcakes to a wire rack and let cool completely.
  8. In a bowl, whisk the frosting and blue food coloring or powdered blueberry (if using) together. Pipe the frosting onto the completely cooled cupcakes.
Want more blueberry flavor? We like to rehydrate dried blueberries in hot water for just 5 minutes, drain, and pat dry with paper towels. You can add fresh blueberries, but as noted, they can make these cupcakes more moist and muffin-y, particularly since the recipe is egg-free.
Recipe by Go Dairy Free at