Monday, July 16, 2012

Blueberry Lemon Cupcakes/Muffins, Paleo

I've been trying out a bunch of new blueberry recipes lately, trying to take advantage of our temporary bounty, and I finally found a successful Blueberry muffin! Before my paleo days I had a ridiculous amount of trouble finding a decent blueberry muffin recipe. A few of my memorable attempts were soapy, gummy, or too dense. One mildly successful batch even tasted like blueberry popovers. I've found paleo desserts to be far more reliable, and would suggest these muffins to any baker with coconut flour on hand.

Blueberry Lemon Cupcakes/Muffins
Servings: 12

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
  1. 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)
  2. 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.
  3. Scoop 1/4 cup of batter into each prepared muffin cup.
  4. 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.

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