1. Preheat your oven to 180°C (conventional) or 160°C (fan). Line a 12-cup cupcake tray with paper liners. You’ll get around 14 cupcakes from this recipe so you will need to bake a 2^nd batch.
2. In a small bowl, toss the blueberries with 2 tsp of flour. Set aside.
3. In a large bowl, rub the sugar with the lemon zest with your fingertips until fragrant. Add the flour, baking powder and salt and mix until well combined.
4. Add the milk, oil, lemon juice and vanilla and mix until just before the batter is combined. Add the floured blueberries and fold until just combined.
5. Divide the batter between your cupcake liners so each cavity is three-quarters full. Bake the cupcakes for 20-25 minutes. When you insert a toothpick into the centre of a cupcake, it should come out clean.
6. Cool the cupcakes in the tray for 5 minutes then transfer to a cooling rack.

To Make the Buttercream:

1. Blend the blueberries then add the puree to a saucepan over high heat. Cook rapidly for 2-3 minutes while stirring constantly. Reduce to low heat for a few more minutes to thicken the puree. Eventually, you should have a very thick reduction/paste that’s about 40g (3 tablespoons). Set aside to cool.
2. Add the butter to a stand mixer and whip until it’s pale and light. Add the icing sugar, blueberry reduction and vanilla and beat until fluffy. Add a dash of lemon juice or milk to soften the buttercream, as desired.
3. Pipe or spread the buttercream on the cooled cupcakes and top with extra fresh blueberries.

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!