How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Paleo Blueberry Coconut Cupcakes?

You need 12 ingredients. The key ingredients include: ⅔ cups Fresh Blueberries, 1/2 cups Coconut Flour Plus 1 Teaspoon, Divided, 2 cups Almond Meal, 1/4 teaspoons Salt, and more.

Is Paleo Blueberry Coconut Cupcakes suitable as baking & desserts?

Yes, Paleo Blueberry Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Paleo Blueberry Coconut Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paleo Blueberry Coconut Cupcakes Recipe

Name: Paleo Blueberry Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cups Fresh Blueberries; 1/2 cups Coconut Flour Plus 1 Teaspoon, Divided; 2 cups Almond Meal; 1/4 teaspoons Salt; 1 teaspoon Baking Powder; 1/4 cups Coconut Oil, At Room Temperature (should Be The Consistency Of Softened Butter); 1/2 cups Coconut Sugar, Packed; 1/4 cups Plus 2 Tablespoons Honey; 2 Large Eggs; 1 teaspoon Vanilla Extract; 13 ounces, weight Canned Full-Fat Coconut Milk, Chilled Overnight; 2- 1/2 Tablespoons Honey

Paleo Blueberry Coconut Cupcakes

Eats Now Editorial Team · 1320 kcal · Baking & Desserts

1
1.
2
Preheat your oven to 350 F and line 11 cups of a standard size muffin tin with cupcake liners.
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Set aside.
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2.
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In a small bowl, toss the blueberries with 1 teaspoon of coconut flour and set aside.
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3.
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In a separate small bowl, mix together the almond meal, 1/2 cup coconut flour, salt and baking powder.
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Set aside.
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4.
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In a large mixing bowl, beat together the softened coconut oil with the coconut sugar using an electric hand mixer, until the coconut sugar is just moistened.
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Add in the honey, eggs and vanilla and beat until well mixed.
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5.
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Stir the dry ingredients into the wet ingredients until well combined.
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Then, gently fold in the blueberries (add all the coconut flour that they are tossed in), being careful not to break them.
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See note.
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6.
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Divide the batter between the lined muffin cavities, spread out evenly (see note).
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Let the batter sit for 5 minutes before baking.
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7.
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After 5 minutes put the pan into the oven and bake the muffins for 15 minutes.
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Then, lightly tent the muffins with tinfoil (shiny side down) and bake for an additional 8-9 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
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Remove from oven.
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8.
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Let the cupcakes cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
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9.
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To make the frosting: 10.
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Take your chilled coconut milk out of the refrigerator and flip it upside down.
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Open it, and pour out the liquid on the top (save it for a smoothie later).
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11.
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Spoon the chilled cream that is at the bottom of the can into a large bowl.
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Add the honey and beat with an electric hand mixer on high speed, until light and fluffy.
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12.
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Pipe the coconut cream onto the cupcakes and devour.
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Notes: 1.
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Your batter is going to be very thick!
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This is normal for almond meal baked goods.
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2.
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Since the batter is so thick, youll really have to spread the cupcakes flat.
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I used one hand to hold down the muffin liner, then spread out with my other hand (fingers work great)!

Paleo Blueberry Coconut Cupcakes

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