Blueberry Lemon Cupcakes
Time needed
5-10 min
preparation
+
22-26 min
cooking
Serving Size / Yield
12 servings
Ingredients
- 1/2 C. coconut flour
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 4 lg. eggs
- 1/2 C. grapeseed oil
- 1/2 C. agave nectar
- 2 Tbs. firmly packed lemon zest
- 1 C. frozen blueberries
Directions
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.
In a large bowl combine the coconut flour, salt and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and lemon zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the blueberries.
Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 22 to 26 minutes. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
