Blueberry Lemon Cupcakes (Gluten Free, Paleo)

Adapted from

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.

Sansational Tip:

Silicone baking cups are my preferred choice for baking as they are easy to clean. Most kitchen stores carry them.