Blueberry Cupcakes

  • Moist little cakes suitable for the whole family.
  • No cane sugar, no dairy.
  • Ideal for using up slightly tart blueberries!
  • Makes 24 small cupcakes/ 12-16 large.

Other Ingredients

  • 2 Medium-Large eggs.
  • 200g-225g of Fresh Blueberries, washed and dried.


  1. Pre-heat the oven to 180°c Fan/ 200°c/ Gas Mark 6.
  2. Combine the coconut butter, coconut sugar, vanilla extract either by hand or with a mixer.
  3. Coat the dried blueberries in a little spare Spelt flour. Set to one side.
  4. Add an egg and mix in a little of the flour. Beat in and then add the second egg and more flour so you start to get a smooth paste.
  5. Sprinkle the baking powder and last of the flour into the mixing bowl. Pour in the coconut milk and blend until you have a dropping consistency.
  6. Now fold in the blueberries. Spoon the cake batter into the paper cases around ⅔ full.
  7. Bake for 20-25 minutes or until the cakes have risen and the tops are golden brown and bounce back to the touch.
  8. Along to cool on a rack before eating. These cupcakes taste even better the next day. Store in an airtight container.
  9. Eat on their own or dust with a sprinkle of coconut sugar or stevia.