Maple Glazed Blueberry Cupcakes

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You’re probably thinking that I rarely eat vegetables these days with all of the dessert recipes.

Sorry. You’re wrong.

The problem with me is that I love dessert. I guess like any human, but the real issue is that my body really doesn’t appreciate it when I eat desserts. This is usually due to the insane amount of sugar and/or dairy. Usually it’s the sugar. UGH.

Anyway, to keep myself from buying stuff that will make me feel like crap, I just make it. Baking is super relaxing for me, so it works well.

Guys. This week. Oh my gosh.

I’m really loving Seattle, but find myself often missing just a drop of warmth. I would love to wear a t-shirt and not get chilly.

This week, though, BAM. Sun every day (which, ps, I still don’t get why people think Seattle is so dreary…it really can be quite amazing), and the highs are in the 60s-70s…PERFECTION.

It actually looks nice out now… why did I push my run to tonight??!!

I’m getting off track!!


I’m still figuring out a good gluten-free baking staple to use for the base for my baking needs and I’m almost, but not quite there.

These cupcakes taste freaking good, but I will warn you that you MUST MUST MUST grease the pan. If you’re a lazy person like I can often be, your cupcakes will just be a heap of crumbly goodness instead of cohesive put together goodness.

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The blueberries mixed with the cakey-ness of the almond flour and the maple icing is seriously so good. You’ll kind of forget about it then look down and have eaten like 5 cupcakes. Not lying. Go try for yourself!


For the cupcakes:

    • 1 cup Honeyville almond flour
    • 1/2 cup coconut flour
    • 1/4 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 2 packets stevia
    • 1/2 cup honey
    • 1/2 stick organic unsalted butter, softened
    • 1 egg
    • 3/4 cup coconut milk
    • 1/4 cup almond milk
    • 1 cup blueberries

For the icing:

  • 4 Tbsp coconut butter
  • 1 Tbsp butter
  • 1/4 cup almond milk
  • 3 Tbsp Grade B maple syrup

1. Mix the almond flour, coconut flour, baking soda, baking powder, stevia, and sea salt.
2. In a separate bowl, mix the butter and egg.
3. Add the coconut milk, almond milk, and honey to the butter and egg mixture. Mix.
4. Add the blueberries with a tsp of flour and fold gently into the batter.
5. In greased muffin tins, fill with the batter and bake at 350 for 20 minutes or until a toothpick comes out clean.
6. Let cool for about 10-15 minutes.
7. While the muffins are cooling, melt the coconut butter and regular butter in a small saucepan over medium heat.
8. Once they are melted and slightly bubbling, remove from heat and whisk the almond milk and maple syrup in. Move to a room temperature bowl.
9. Once the muffins are cooled, drizzle the glaze over the muffins. Let sit at room temperature or refrigerate to set the glaze.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

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