Blueberries and Cream Cupcakes

Blueberries and Cream Cupcakes

The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart’s Cupcakes. You can view her original recipe over at  While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite.

My husband, unfortunately, was not privy to a tasting of these gluten free cupcakes since he was on an extended business trip and out of the country.  Thankfully he’s back now, so I just might have to whip up a batch for him.

Print Recipe
Blueberries and Cream Cupcakes
Serves:about 9 cupcakes
  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, honey, shortening and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in frozen blueberries
  5. Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool 1-2 hours and then top with Whipped Cream Frosting or Coconut Whipped Cream
  8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
  9. Serve

Lillian’s Test Kitchen has been rocking some amazing food videos lately. Below is a video of her making my Double Chocolate Cherry Cookies from The Gluten-Free Almond Flour Cookbook.

Wow, so much buzz in the world of almond flour! I was impressed with this very informative post by Alexa of called How to Make Almond Flour. She provides excellent instructions for those times when you run out of your favorite superfood flour and don’t want to wait for a shipment, even including photos of her finished “product” alongside Honeyville’s.


  1. Vanessa says

    I made these muffins tonight! They were soft, sweet and very delicious. I didn’t have any grape seed oil or palm shortening so I used coconut oil instead and they came out fine. This recipe is a keeper!

  2. Janet Paula says

    Help, help. I’ve just prepared my dry ingredients and before preparing the wet ingredients I came across your mini blueberry muffins and noticed that you only call for 1/4 cup of coconut flour. In this recipe it says 1/2 cup, with the same 1/4 t. of salt and 1/4 t. of baking soda. So my question is: Is the 1/2 cup of coconut flour correct? I also substituted almost a 1/2 cup of coconut sugar. Would that cause an unbalance of wet ingredients and do I have to add some more liquid.
    If you could give me an answer as quickly as possible I’d be much, much obliged. As I live in Jerusalem and it is now 5:30 in the afternoon and snow is due – and there is no cake in the house – I await your quick reply.
    Thanks so much.
    P.S. As I plan to bake them in a silicon.

  3. Cath says

    These cupcakes are the best!! You can also replace the blueberries for something else. I’ve made them with blueberries and also with apple/cinnamon. It’s really delicious. I use 1/4 cup honey, that’s sweet enough for me.

  4. Ben says

    Made this with 1dl sugar instead of agave syrup + subbed coconut oil for the other oil, worked wonderfully! Although could’ve used less sugar…

  5. Jodi says

    I just finished making these for third time. They are amazing! I didn’t have quite enough blueberries because I made a double batch so I threw in a few frozen strawberries. They’re great! I also make the whipped frosting for them and I can’t believe how amazing that is too! I make a lot of the desserts on your page for him! Its nice he can have treat once and while and still stay in check with his sugar! Thank you so much for sharing all your recipes! :-)

  6. Angelfeathers says

    These are absolutely delicious! I never thought of adding blueberries still frozen to muffins, but it really works! They did get a bit burnt on top whilst still being soft underneath, but I actually really like the contrast. Will definitely be making these again!

    I’m also discovering that I really like coconut flour. It has a lovely subtle flavour. Plus – you know – really nutritious!

  7. Megan says


    I doubled the recipe and made this twice today…and they burned underneath on both recipes (even after I sat vigilantly on the second batch). They taste fine, the texture is fine… but they are dark brown. :( Any ideas on what went wrong? The oven was at the right heat and everything. Sigh. Thanks!


  8. gina says

    We loved this recipe! Thanks Elana, I used chopped frozen banana instead but my husband and I devoured them right out of the oven! The base for this is my new FAVORITE!

    I have two questions.. can I use this batter for a round 8×8 cake pan?

    Your recipes that call for almond flour, could I substitute for pamelas gluten free baking mix? (It has almond meal, brown rice flour, etc)

    I can’t buy any more ingredients and I have a whole lot of that and I really want to make a banana cake!

    Thank you

  9. Malin says

    Hi Elana,

    I LOVE your recipes and have tried a bunch of them ‘just for fun’ (I also recommend your blog to anyone I meet who has gluten sensitivities or celiac). I find the whole gluten discussion really interesting, but until recently it was really just a curiosity (and a great way to up the nutritional value of snacks and treats). Now we have taken my son off gluten to see if it will help with some issues he’s having and I’m finding myself a bit stuck when it comes to school lunches & snacks. I would love to give him things baked with almond flour for school, as he has loved everything I have made him from your site, but his school is nutfree… Has anyone else run in to this problem? I can make him things using coconut flour but my question I guess is really if anyone knows if almond flour is a big allergen?
    Thank you so much!

  10. says

    This recipe has become my base recipe for all muffins these days. I recently started subbing applesauce (unsweetened) for the oil and used 2 mashed bananas instead of the agave to keep the muffins sweet. I basically add in anything I have on hand (mashed strawberries, peaches, and nuts). Thank you again for another great recipe – your site is the main way I am able to stick to my style of eating.

  11. says

    I’m allergic to egg yolk, so I substituted 2 T of sour cream and 1 T tapioca starch (but still used the 3 egg whites). I also didn’t have that much agave so I used 1/4c of honey and only 1/3 c grapeseed oil. My husband & I agreed that we didn’t like the honey flavor in these. It was too strong with the delicate coconut and blueberry flavors, with the vanilla it all kind of fought each other. BUT the texture was pretty good, moist and delicate, but still hung together well enough to get them out of the pan to eat immediately from the oven w/o whipped cream!

  12. manda says

    made these today!! this was my first time using coconut flour instead of almond flour and i was VERY pleased! they also passed the test with my family! (they do NOT like being my low carb guinea pigs!!) these were delicious!! coconut flour really soaks up the liquid. i was worried after seeing the thick batter (like cookie dough, yum) that i had done something wrong, but they baked up beautifully.

  13. Julianne says

    I just wanted to say these look YUMMO!! I just made your chocolate cupcakes with creamy coconut frosting for my son’s birthday party and they were a HUGE hit. Now, my baby girl is turning 1 and I’m looking for a great yummy cupcake for her party. We call her our “Peach” and we’re kinda going with that as a theme for her party. Do you think the blueberry cupcakes would be equally as yummy with diced fresh peaches instead??? Thanks for your wonderful recipes!!! :)

  14. Kirsten says

    These are for sure going to be my next recipe that I want to make with my mom. We buy a lot of frozen blueberries for smoothies, and now we can use the blueberries for this recipe also. Thank you so much for posting this recipe.

  15. says

    I have these in the oven now. There are a few modifications I made to the recipe, mainly pertaining the oil and agave nectar. I still kept it sugar free; so, if this works, I hopefully will be sharing a successful modification and substitute for honey and agave. Crossing fingers.

  16. says

    These were really good. However, I found them to be too sweet for my taste. Next time, I plan to only use 1/4-1/3 c agave syrup or some other sweetener. Maybe maple syrup!

  17. Shamrock says

    Wow, your coconut flour recipes are absolutely delicious! These cupcakes are amazing! I hope you will keep adding coconut flour recipes to your website.

  18. Anna says

    These were wonderful! I tripled the recipe, and substituted maple syrup for the agave (for both the cupcakes and the whipped cream topping). Also, when I tripled the recipe, I only had 8 eggs, and that was fine too. I made mini cupcakes, and shortened the cooking time by about 5 minutes or so.

  19. Carrol says

    Is the coconut flour to egg ratio in this recipe correct? In your blueberry muffin recipe you use 1/2 c coconut flour & 6 eggs. Here you use the same amount of flour but only 3 eggs.

  20. says

    Martha Stewart has an incredible team of people that come up with incredible possibilities. The pictures in her books are more than enough to inspire me.

    I love the way that coconut flour goes such a long way – with just 1/4 of a cup you can make a lot of cupcakes. They look delicious – and the blueberries are full of antioxidants. A perfect dessert.

  21. says

    Let’s go ahead and change the name of these from blueberries and cream cupcakes to blueberry muffins so that I can eat them for breakfast guilt-free :)

    Just a quick question for you: how many times do you make a recipe before you post it? Are you confident after one success, two, three? More? Thanks!

  22. Crysta says

    I just thought I would pass along some information: I am actually allergic to soy, so with chocolate I come across the same problem. I have researched and found that Lindt makes a 70% bar chocolate and an 85% bar chocolate that does not contain soy. I ordered your cookbook and I love it! Any recipes calling for cocodrops I just use chopped Lindt 70% chocolate. This chocolate is also dairy free.

    Thank you for helping our gluten-free, dairy-free, soy-free home eat healthy, and enjoy it!

    • Amanda says

      Because it runs on the same production line as their other chocolates, the 70% comes with a “may contain dairy” warning. Sadly, I have a reaction when I eat it, so being able to eat lindt depends on how sensitive your intolerance is.

  23. Linda Wilson says

    I’ve been spreading you and your website and cookbook all around Oklahoma…I hope you, your website and cookbook appear in the Saturday Evening Post soon. Crazy about every recipe I’ve tried, and that’s a BUNCH.

  24. says

    Berries, berries, berries! The season is almost here. What a great topping for a beautiful cupcake. I’ve been drooling over your cupcake posts. Your chewy chocolate cookies (in your cookbook) are on this weekend’s “to bake” list. Mmmmm.

  25. says

    Oooohh these look so yummy, I can’t wait to get home and cook up a batch..
    My daughter (GF also) will be home from college on Monday, I’ll surprise her with
    a batch of these tasty treats to celebrate:)
    Thank you for your creativity and inspiration:)



  26. says

    Last week we had a BBQ for some friends and part of dessert was your chocolate coconut flour muffins. They were so easy to make and delish and were gobbled down way too fast so I had none leftover for snacking the next day. These blueberry muffins sound just as good and as soon as I get some blueberries tomorrow, they will be the next ones I bake! But this time I will make two batches. Thank you, Elana, for these simple and tasty cupcake recipes!!

  27. says

    I love blueberries! I must admit, I have not yet made any cupcakes of yours. I will have to pick and choose 2-3 from the several you have given us – I think this might be one! We have plenty of frozen blueberries leftover from last year and will be picking some more soon so this seems like a winner.

    Thanks :)

  28. Roberta says

    Hi Elana,
    I tried the flourless chocolate cupcakes and loved them but I had a couple questions.
    When working with chocolate in dry form how do you know how much is 1 1/2 cups.
    I ground it first then measured out but then when I added almonds it got to fine. By the time I had everything in there it was to thick. Any ideas how I could of thinned it out a bit more. Is there a guidline with chocoate squares for measuring. I guessed according to the ounces but it put me over the amount I needed.

  29. Karen says

    LOL, I just finished throwing the blueberries we had into your version of the Starbucks GF orange cake! Oh well, guess I’ll just have to go get more blueberries :-)

    BTW, does anyone have any vegan/dairy free AND sugar free substitutes for cream that they recommend? Would silken tofu work? Or should I cave and just get a can of the Soya-too rice whipped cream?

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