Blueberry Lemon Cupcakes

Name: Blueberry Lemon Cupcakes
Yield: makes 12
Ingredients: 1/2 cup coconut flour; 1/4 teaspoon sea salt; 1/4 teaspoon baking soda; 4 large eggs; 1/2 cup grapeseed oil; 1/2 cup agave nectar; 2 tablespoons firmly packed lemon zest (2 to 3 lemons); 1 cup frozen blueberries

December 9, 2011

Light and zesty, these cupcakes are excellent with lemon cream cheese frosting (see page 96) or Whipped Cream Frosting (page 93). Pair with a frittata or quiche for a memorable Mother’s Day brunch.

Cooks' Note

Sweetness: Medium

Recipe notes

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