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 ivillage.com. 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.
Blueberries and Cream Cupcakes
Ingredients
- ½ cup coconut flour, sifted
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 large eggs
- ½ cup honey or agave nectar
- ½ cup palm shortening or grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup frozen blueberries, for cupcakes
- fresh blueberries, for decorating
Instructions
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, honey, shortening and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with the hand blender
- Gently fold in frozen blueberries
- Scoop batter one heaping ¼ cup at a time into a paper lined muffin pan
- Bake at 350°F for 20-25 minutes
- Cool 1-2 hours and then top with Whipped Cream Frosting or Coconut Whipped Cream
- Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
- Serve
Equipment
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 lexieskitchen.com 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.
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.
Brandon May 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.
Rachel 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!
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.
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.
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.
Amy @ Simply Sugar & Gluten Free 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.
Jennifer says
Ohhhh soooo lovely!! thanks for the link to another new blog for me too!
DessertForTwo 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!
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.