1. Preheat oven to 180 degrees and fill a 12 capacity muffin tray with firm cupcake/muffin liners.
2. In a food processor or decent blender, mill the sugar until fine.
3. Add oil, vanilla paste, almond milk and egg and beat or whisk until well combined.
4. Add flour, baking powder and salt and fold through well.
5. Place 2-3Tbsp of mixture in each of the cupcake liners.
6. Divide frozen blueberries and place evenly in each cupcake liner on top of mixture.
7. Spoon the remaining 2-3Tbsp of mixture over the blueberries to fill the cupcake liners.
8. Place in oven for approximately 20min until golden brown on top.
