Nutrient-Packed Blueberry Cupcakes: Try Them Now!– Indulge guilt-free with our delightful Blueberry Cupcakes, a tasty treat that nourishes your body and boosts your well-being. Made with wholesome ingredients like fresh blueberries, whole wheat flour, and natural sweeteners, these cupcakes offer a delicious way to satisfy your sweet cravings while supporting your overall health.

Blueberries are packed with antioxidants, vitamins, and minerals that promote heart health, improve cognitive function, and boost immunity. Plus, their natural sweetness adds flavor without the need for excess sugar. Whole wheat flour provides fiber for digestive health and sustained energy, while natural sweeteners like honey or maple syrup offer a healthier alternative to refined sugar.

By incorporating our Blueberry Cupcakes into your diet, you’re treating yourself to a delightful dessert and providing your body with essential nutrients. Whether you enjoy them as a snack or dessert, these cupcakes offer a guilt-free indulgence that supports your wellness goals.

Gluten-Free, Dairy-Free, Serves 12

Ingredients:

For the Cupcakes:

• 2 cups gluten-free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1 cup Coconut yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the Frosting:

• 1 can (14 oz) coconut cream, chilled overnight
• 2-3 tablespoons agave nectar
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (180°C). Line a cupcake tin with paper liners. Whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl. Whisk together the melted coconut oil, coconut sugar, dairy-free yogurt, and vanilla extract in another bowl. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Be careful not to overmix. Gently fold the blueberries into the batter. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Scoop the solid part of the chilled coconut cream into a bowl. Add maple syrup and vanilla extract. Whip until smooth and fluffy. Once the cupcakes are completely cool, frost them with the coconut whipped cream. Optionally, garnish each cupcake with a few fresh blueberries.

Join our community today to discover more delicious and nutritious recipes like our Blueberry Cupcakes. Whether you’re looking for one-on-one guidance or interested in enrolling in our online wellness programs, we’re here to support you on your journey to a healthier, happier you.