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Amaze your friends with these droolworthy gluten-free blueberries and cream cupcakes. They won’t even taste the difference!


  • 1/2 cup coconut flour, sifted
  • 1/4 tsp sea salt
  • 1/4 tsp bicarbonate of soda
  • 3 eggs
  • 1/2 cup agave nectar
  • 1/2 cup grape seed oil
  • 1 tbsp vanilla extract
  • 1 cup frozen blueberries
  • Whipped cream
  • Fresh blueberries (for decorating)


  1. Preheat oven to 180°C. Line a cupcake pan with paper cups.
  2. Combine coconut flour, salt and bicarbonate of soda in a small bowl.
  3. Combine eggs, agave, grape seed oil and vanilla in a large bowl and mix with an electric hand beater.
  4. Add the dry ingredients, mixing with the hand beater.
  5. Fold the frozen blueberries into the batter.
  6. Scoop batter into cupcake pan and bake for 20–25 minutes.
  7. Leave to cool for 1–2 hours, then top with whipped cream and decorate with blueberries.
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