This is really just a variation on the strawberry cupcake recipe that I shared last week. It is just a yummy. Just as filling, And just as good for breakfast. I was rather happy when we had several to bring home from the pot luck we took them to. I guess people thought they didn’t look quite as appetizing for dessert as those cakes and pies and cookies with all the icing on top. That’s okay – I had breakfast for a few days. (I also had a moment of sadness when I had to throw one away that had sat in the refrigerator too long after getting shoved to the back and hidden behind something.)
So, the main recipe and the changes we made to if are found back in the Strawberry Cupcakes recipe post. What did I do to that for the blueberry ones? I’m glad you asked. 🙂
Subbed in blueberries for strawberries. That’s it. Truly. I used the same measurement and I did not smash the blueberries. I liked having that burst of juiciness when I bit into a big blueberry hidden inside.
So the recipe looks like this –
- 1 cup coconut flour
- 1 cup almond meal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces cream cheese
- 3 eggs
- 1/2 cup almond milk
- 2 cups frozen blueberries (use whole or crush in the blender)
We just mixed all the wet ingredients together, except for the strawberries. We then added the dry. After it was well combined, we added the strawberries. Mix it and then put it in either greased muffin tins or cupcake papers and bake at 375 degrees for 25 – 35 minutes. When they are cooked, you can insert a toothpick and it will come out clean. Cool and enjoy.
So, another wheat free recipe to add to your arsenal of yummy things when you are going wheat free or gluten free. Or just wanting to add in some healthier options. Enjoy!