Blueberry Lemon Cupcakes with Lemon Glaze

  • Author: Nicole Dawson
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
  • Yield: 48 1x


Nothing says “Summer” like fresh blueberries, especially when kissed with a tart lemon glaze like in these homemade muffins. Allergy friendly, vegan & without refined sugar.



  • 2 C. All Purpose Flour ( I used Unbleached AP Flour)
  • 3/4 C. Organic Cane Sugar
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Ground Cloves
  • 1/2 tsp. Ginger
  • 2 Mashed, Ripe Bananas
  • 1 C. Canned Coconut Milk (shake well before measuring)
  • 1/2 C. Canola Oil
  • 1 TB. Apple Cider Vinegar
  • 1 tsp. Pure Vanilla Extract
  • 1 C. Fresh Blueberries
  • 1/2 C. Powdered Sugar
  • Juice from 1 Lemon


  1. Preheat oven to 350 degrees. If you are using a Convection Oven, set it to 325.
  2. Line 2 mini-muffin pans with paper liners and set aside.
  3. In a large bowl, whisk together dry ingredients (flour, sugar, baking soda and baking powder, salt, and spices).
  4. In another bowl, whisk together mashed bananas, coconut milk, oil, vinegar and vanilla. Pour the wet into the dry and whisk until mixed well. Fold in blueberries.
  5. Fill each tin 3/4 full (if you have a small ice cream scoop, this is perfect for these size pans).
  6. Bake 15-18 minutes or until a toothpick comes out clean from the center. If your oven doesn’t bake evenly, you may need to rotate the sheets half way through its baking time.
  7. Let cool before topping with glaze.
  9. Place the powdered sugar in a small bowl.
  10. Slowly add lemon juice and whisk until you have reached your desired consistency.
  11. Drizzle on cupcakes once cooled.


Want to make a double layer cake instead? Use 2, 9″ round pans and increase your time to 30-35 minutes. Go Gluten-free and substitute Bob’s Red Mill 1-to-1 GF Flour (no Xanthan Gum required)

  • Category: Dessert
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