Blueberry Cupcakes with Lemon Cream Cheese Frosting

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Our founder Hannah is the Queen of blueberry muffins. However, when she went vegan, she couldn’t find a recipe which was quite good enough. We’ve worked closely with her to create the most epic blueberry muffin recipe, to make up for lost time!

PREP TIME 15 mins
COOK TIME 30 mins
SERVES 12 muffins


  • 100ml OGGS® Aquafaba
  • 200ml dairy-free milk (We love almond milk in this recipe, but any milk works!)
  • 1 tsp lemon juice/apple cider vinegar
  • 100g caster sugar
  • 100g soft brown sugar
  • 250g self-raising flour
  • 1 tsp baking powder
  • 100ml vegetable oil
  • 100g frozen/fresh blueberries
  • 1 tsp flour


  • 120g margarine
  • 200g vegan cream cheese
  • 1 tbs lemon juice
  • 1tbs lemon zest
  • 400g icing sugar


  1. Preheat your oven to 160°C Fan (180°C / Gas 4) and line your muffin tin with muffin cases.

  2. Add the lemon juice/vinegar to the milk and set aside.

  3. In a large bowl, whisk your OGGS® Aquafaba until it’s reached soft peaks. This will take about 2 minutes of whisking on a high speed. Then add the brown and caster sugar, little by little, until it’s all used up and it’s created a glossy and thick mixture.

  4. Add the flour and baking powder to the mixture in thirds, alongside the milk, folding ever so gently to ensure you don’t over mix… very essential to achieve fluffy muffins. Don’t worry if there are lumps and bumps - they will even out when cooking!

  5. Mix in the oil gently.

  6. Toss the blueberries in a little flour, and then add to the mixture. This stops them from sinking! Frozen blueberries will work just as well, but don’t defrost them beforehand.

  7. Distribute the batter evenly into your muffin cases, making sure there is about 5mm space at the top for them to grow into a muffin shape!

  8. Pop them into the oven for roughly 25-30 minutes on a middle shelf and wait for them to rise until they’re golden brown and tall enough to have graduated from a cupcake status to a muffin.

  9. Leave in the tin to cool for five minutes before transferring to a cooling rack and leave to totally cool before frosting.

  10. To make the frosting, mix together the margarine and vegan cream cheese together with an electric whisk or beater. Add the icing sugar, lemon zest and lemon juice and vigorously beat until light and fluffy. You can either pop the icing into a piping bag and get creative or just use a couple of teaspoons and spoon the icing on top of the cooled muffins.

Top Tips

For a really crunchy top, sprinkle any leftover brown sugar on top. Demerara sugar works particularly well for this.

Once you’ve taken the muffins out of the oven, let them cool down before serving. We know a warm muffin is tempting, but they can often lose their shapes if they’re taken out of their cases too early!

These muffins are delicious without the icing too. They make a great breakfast or mid-morning snack with a cup of coffee!

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