Paleo Blueberry Coconut Cupcakes

Have your cake and eat it too because these are gluten/grain/refined-sugar/dairy free and bursting with fresh blueberries!

For the cupcakes:
2/3 Cup Fresh blueberries
2 Cups Almond meal (210g)
1/2 Cup Coconut flour (50g) + 1 tsp, divided
1/4 tsp Salt
1 tsp Baking powder
1/4 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
1/2 Cup Coconut sugar, packed
1/4 Cup + 2 Tbsp Honey
2 Large eggs
1 tsp Vanilla extract
For the coconut cream:
1 13oz Can Full-fat coconut milk, chilled overnight
2 1/2 Tbsp Honey

Preheat your oven to 350 degrees and line a muffin tin with cupcake liners. Set aside. In a small bowl, toss the blueberries with 1 tsp of coconut flour and set aside. In a separate small bowl, mix together...
See the full directions on my site

Nutritions

Calories
103

Sodium
185mg
7% DV

Fat
5g
8% DV

Protein
1g
2% DV

Carbs
12g
4% DV

Fiber
0.8999999999999999g
3% DV

Snack Vegetarian Dairy-Free Gluten-Free American Baked Sugar Free