Tips for Success
- For Maximum Blueberry Flavor: Toss the blueberries in a little oat flour before folding them into the batter. This keeps them from sinking to the bottom.
- Nut-Free Option: Swap pistachios for sunflower seeds or omit them altogether.
- Add a Hint of Spice: A dash of cardamom or cinnamon can add a warm twist.
Serving Suggestions
Serve these cupcakes at brunch or as an afternoon treat with a hot cup of tea. Sprinkle extra pistachios on top for a fancy touch, or zest a bit more lemon for a vibrant look.

Vegan & Gluten-Free Lemon Blueberry Pistachio Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These light, zesty cupcakes are the perfect guilt-free treat. Packed with fresh lemons, juicy blueberries, and crunchy pistachios, they’re completely vegan and gluten-free.
Ingredients
Dry Ingredients:
- 1 ¾ cups almond flour
- ½ cup gluten-free oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- ½ cup maple syrup
- ¼ cup olive oil
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Add-Ins:
- ¾ cup fresh blueberries
- ½ cup chopped pistachios
Instructions
- Prep Work: Preheat your oven to 350°F and line a cupcake pan with paper liners.
- Mix the Wet Ingredients: In a small bowl, combine almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.
- Dry Ingredients: In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt.
- Combine: Add the vegan buttermilk, maple syrup, olive oil, lemon zest, lemon juice, and vanilla extract to the dry mixture. Stir gently until just combined.
- Fold in Goodies: Carefully fold in the blueberries and pistachios. Be gentle, so the blueberries don’t burst.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Frosting:
Whip up a simple glaze with powdered sugar and lemon juice for an extra zing, or use coconut whipped cream for a creamy, dairy-free topping.
Notes
For the freshest flavor, use seasonal blueberries and lemons. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg