Thursday, April 26, 2012

Blueberry Lemon Grain Free Cupcakes

Have you ever read Blueberries for Sal?  When my daughter was about 9 months old we attended story time at our neighborhood library.  The librarian read this book and I thought it was so sweet, so simple.  Fast forward 5 years and both my kids love this book.  Bright, fun drawings and really, just a cute little story.  And I like to think this is just what we would make after a full day of blueberry picking…some delicious blueberry cupcakes!
Blueberry Lemon Cupcakes
  • 2 cups finely ground almond flour
  • Coconut four (if needed to thicken batter)
  • ½ cup tapioca starch
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs: 2 whole eggs and 1 egg with just the white (omit the yolk)
  • 1 teaspoon vanilla
  • ¼ teaspoon lemon flavor
  • 1 teaspoon lemon zest
  • ¼ cup coconut oil, liquefied
  • ¼ cup honey
  • 1 cup fresh, organic blueberries
  1. Preheat oven to 350 degrees
  2. In a bowl, mix the dry ingredients: almond flour, salt and baking soda.
  3. In a separate bowl, mix the wet ingredients: eggs, vanilla, lemon flavor, lemon zest, coconut oil, and honey. Be careful when adding the melted oil to eggs, temper if you have to, or just use room temperature eggs.
  4. Combine and mix dry and wet ingredients
  5. Add the coconut flour here if you needed to thicken up the batter. Start with 1 tablespoon at a time until a nice creamy cake batter consistency developed.
  6. Fold blueberries into mixture
  7. Fill muffin cups and bake for 13-15 minutes. Yields 10 - 12 muffins
Use two muffin cups to decrease chance of burning the cupcake
Print Friendly, PDF & Email
Posted by Amber at

Labels: dairy free, dessert, gluten free, go ahead honey, SCD.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: