Adapted from detoxinista.com
These cupcakes are moist and full of lemony, blueberry flavour. They are also super easy to whip up – just throw everything into one bowl and bake. As per the original version, you can also substitute the blueberries for strawberries for a shortcake taste.
Makes 8 cupcakes
1/2 cup coconut flour
1/4 tsp fine sea salt
1/2 tsp baking soda
Peel of 1/2 lemon
1 tbsp lemon juice
4 eggs, slightly beaten
1/2 cup maple syrup
1/2 cup blueberries, fresh or frozen
1. Preheat oven to 350 degrees F. Line a cupcake tin with 8 muffin liners or grease 8 silicone muffin cups with coconut oil.
2. In a large bowl, combine all the ingredients, except for the berries.
3. Gently fold in the blueberries and scoop batter muffin cups until almost full.
4. Bake for 20-30 minutes (depending on oven) until golden brown and firm to touch. Cool for at least 15 minutes before serving.
Silicone baking cups are my preferred choice for baking as they are easy to clean. Most kitchen stores carry them.