Gluten-Free Vegan Lemon Blueberry Cupcakes

INGREDIENTS

100 g

Blueberries, fresh

Blueberries, Fresh

1 1/2

Lemon, Juice of

Lemon, Zest of

Lemon, wedges

200 milliliters

Almond milk, unsweetened

(14oz) tin Coconut milk, full-fat

10 tbsp

Maple syrup

150 g

Almonds* (almond meal), ground

1/4 tsp

Bicarbonate of soda

150 g

Gluten-free flour blend

1 pinch

Salt

1 1/2 tsp

Vanilla

60 g

Coconut oil

2 heaped teaspoons baking power ((ensure gluten-free if necessary))