Grain-Free Blueberry Lemon Cupcakes
The Perfect Healthy Cupcake
Just because I eat healthy to nourish my body and keep my skin glowing does not mean I give up cupcakes. I love them. So I eat them.
But, of course, I’ve created a recipe that’s free from the inflammatory gluten, dairy and sugar found in a regular cupcake. Instead, I used a base of almond flour, coconut milk, and raw honey.
Feel free to use my Grain-Free Blueberry Lemon Cupcakes as a base for your favourite fruit, too! You can easily swap out the blueberries for strawberries, peaches, or raspberries.
Okay, what’s inflammation & why does everyone keep talking about it.
It’s become a trendy word: inflammation.
And in case you’re not quite sure why nutritionists and naturopaths make such a big deal about inflammation, let me fill you in.
It is at the root of almost every disease — including acne.
Just to be clear there is good and bad inflammation.
Without inflammation, your body would never be able to heal itself or get rid of intruders like bacteria. It’s your body’s natural response to an intruder or injury.
It’s the chronic inflammation that you have to worry about.
The best way to combat it is through food.
- Step 1: Avoid the pro-inflammatory triggers like gluten, dairy, and sugar.
- Step 2: Include the anti-inflammatory ones like the almonds, coconut and wild blueberries found in this recipe.
That’s the first two things I teach to my clear skin clients and something I highly suggest you try, too.
PS. If you’re looking for the perfect companion for these Grain-Free Blueberry Lemon Cupcakes…my Matcha Latte is it!
Finding the perfect healthy cupcake is not an easy feat. But these grain-free blueberry lemon cupcakes are totally it! Fluffly, light and full of flavour.
30 minPrep Time
15 minCook Time
45 minTotal Time
- 2 cup almond flour
- ½ cup arrowroot starch
- 1 tsp baking soda
- ½ tsp sea salt
- 4 eggs
- ¼ cup unsweetened non-dairy milk
- ¼ coconut oil, melted
- 2 tsp lemon juice
- 2 tsp vanilla extract
- ½ cup honey
- 8 drops doTERRA lemon essential oil (sub 2 tsp organic lemon zest)
- 1 cup wild blueberries
- 1 tbsp chia seeds
- 1 can full-fat coconut milk (chilled overnight in the fridge)
- 2 tbsp raw honey
- 1 tsp vanilla extract
- Preheat oven to 350F and place liners in the cupcake pan.
- Combine the almond flour, arrowroot starch, baking soda and salt in a large bowl. Mix and set aside.
- In a separate bowl, mix the eggs, milk, coconut oil, lemon juice, vanilla honey, and lemon essential oil. Pour into the dry ingredients and stir until well combined.
- Distribute the cupcake batter evenly amongst the liners.
- Bake in the oven for about 15 minutes or until the inserted toothpick comes out clear.
- Remove cupcakes from pan and place on a cooling rack.
- In the meantime, add blueberries to a small sauce pan and cook over medium heat until soft (about 10 minutes).
- Add chia seeds and honey. Stir well.
- If you’d like a smoother filling, purée with an immersion blender.
- Set aside and allow preserve to thicken and cool.
- Drain any excess liquid from the coconut cans.
- Scoop cold coconut milk into a stand-mixer bowl.
- Add honey, vanilla and lemon essential oil (if using).
- Whip on high until soft peaks form.
- When the cupcakes have cooled, use a corer (or a knife) to cut out a shallow hole in the top of the cupcake.
- Fill the holes with the blueberry preserve.
- Top with coconut icing and serve immediately.