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 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
Serves:
about 9cupcakes
Print Recipe
Instructions
  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 the hand blender
  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°F 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 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.

Comments

42 responses to “Blueberries and Cream Cupcakes”

  1. 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! :-)

  2. 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!

  3. Hi

    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!

    Megan

  4. 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

  5. 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!

  6. 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.

  7. 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!

  8. 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.

  9. 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!!! :)
    Julianne

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Recipes » Desserts » cupcakes » Blueberries and Cream Cupcakes