Light and zesty, these cupcakes are excellent with lemon cream cheese frosting (see page 96) or Whipped Cream Frosting (page 93). Pair with a frittata or quiche for a memorable Mother’s Day brunch.
Sweetness: Medium
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
Step 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, then fold in the blueberries.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 22 to 26 minutes, until a toothpick inserted into the center 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.
