Blueberry Lemon Cupcakes/Muffins
1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
4 large eggs
1/2 cup grapeseed oil
1/2 cup agave nectar
2 tablespoons lemon zest, firmly packed (2 to 3 lemons)
1 cup blueberries, frozen or fresh
- Preheat the oven to 350 F. Line 12 muffins cups with paper liners (Watch out for soy ink if you're allergic! We use bridal white muffin tins these days)
- 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 (took longer than I expected), then fold in the blueberries.
- Scoop 1/4 cup of batter into each prepared muffin cup.
- Bake for 22 to 26 minutes, until a toothpick inserted into the cneter of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
From "Gluten Free Cupcakes" by Elana Amsterdam, pg. 47
Note: Elana recommends lemon cream cheese frosting or whipped cream frosting (see Cupcake book), since both recipes include unavoidable quantities of dairy, I haven't put them in. They tasted delicious without any topping.