Gluten and dairy free blueberry cupcakes with lemon icing

Great tasting cupcakes for any occasion.


110g Butter (no longer dairy free recipe)
110g Self Raising Flour (no longer gluten free recipe)
Blueberries approx 2 handfuls
2tsp Milk (no longer dairy free recipe)
4tbsp Lemon Juice (for icing, optional)
450g Icing Sugar (for icing, optional)


  1. Preheat the oven to 180C (350F)
  2. Cream together the dairy free spread and sugar ‐ either by hand or using a blender ‐ for a few minutes
  3. In a bowl beat together the eggs using a metal fork. Add a tablespoon of the egg and a tablespoon of the flour to the butter and sugar mixture and blend for a few seconds. Then add another tablespoon of each the egg and flour until you have added all the egg. Doing it this way helps to prevent the mixture from curdling. Add any remaining flour and mix thoroughly
  4. Add the coconut milk and vanilla essence and blend for a few seconds
  5. Add the blueberries and carefully mix them in by hand
  6. Divide the mixture equally between 12 fairy cases and place in the oven for 10-15 minutes. When they are done they should be slightly golden in colour and springy to touch
  7. If you are adding icing then add the lemon juice to a bowl and sieve the icing sugar into the bowl, mixing as you go. Keep adding icing sugar until you get a thick consistency that won’t easily dribble off the cakes
  8. Once the cakes are cool you can add the icing on top and decorate each one with a blueberry. Place the cakes in the fridge to allow the icing to set

Emily Bridges

Co-founder IBDrelief

Co-founder of IBDrelief.

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