The other day I noticed I had some blueberries which needed using up and thought I would attempt to bake something. I say attempt as whenever I bake something 9 times out of 10 I have a disaster! However, this time I was pleasantly surprised that these cupcakes turned out great.
To be certain it wasn’t just a one off I tried the recipe again and slightly altered it and dare I say it? But these are better than the first attempt – gives self a pat on the back!
These cakes aren’t overly sweet which I prefer and I think the blueberries and lemon together work so well, almost reminds me of Summer which seems so far away right now.
Let me know if you try these and if you enjoy them.
-1 cup ground almonds
-1 cup blueberries
-zest of 1 large lemon (I use a microplane to get a really fine zest)
-1 tsp. baking powder
-1/4 cup honey
-1/4 tsp. vanilla extract
-2 Tbsp. coconut oil melted
-pinch of salt
-2 eggs, beaten
How To Make
Pre-heat oven to 180C and set aside 8 cupcake cases on a baking sheet.
Put all the ingredients except the eggs in a bowl and stir to combine. Then add the eggs and fold everything together.
Dollop the mixture evenly between the cupcake cases.
Bake in the oven for 20-25 minutes until cooked all the way through.
Allow to cool slightly before eating as the berries will be HOT (I speak from experience!).
These can be stored in an airtight container for 3-4 days.