Food & Recipes

Gluten-Free Blueberries and Cream Cupcakes

by Editors

Gluten-Free Blueberries and Cream Cupcakes

Gluten-free blueberry shortcakes that make a yummy dessert (or even breakfast treat!) From Gluten-Free Cupcakes by Elana Amsterdam.


You’ll Need:


  • ½ cup coconut flour, sifted
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ½ cup agave nectar
  • ½ cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1 cup frozen blueberries (for cupcakes)
  • fresh blueberries (for decorating)


  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil 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 paper lined cupcake pan
  6. Bake at 350° for 20-25 minutes
  7. Cool 1-2 hours and then top with Whipped Cream Frosting
  8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting)
  9. Serve


Makes about 9 cupcakes