Total Time
Prep 10 mins
Cook 20 mins

The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart's Cupcakes. While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite.

Ingredients Nutrition


  1. In a small bowl, combine coconut flour, salt and baking soda.
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
  3. Mix dry ingredients into wet, blending with a hand mixer.
  4. Gently fold in frozen blueberries.
  5. Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
  6. Bake at 350° for 20-25 minutes.
  7. Cool 1-2 hours and then top with Whipped Cream Frosting.
  8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
  9. Serve.

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