Dessert for 11

Gluten-Free Blueberry Cupcakes

Name: Gluten-Free Blueberry Cupcakes
Total time: 125 min
Yield: 11 servings
Cuisine: American
Ingredients: 2/3 cup fresh blueberries; 1/2 cup + 1 teaspoon coconut flour; 2 cups almond meal; 1/4 tsp salt; 1 tsp baking powder; 1/4 cup coconut oil; 1/2 cup coconut sugar packed; 1/4 cup honey; 2 large eggs; 1 tsp vanilla extract; 1 can (13 oz) full-fat coconut milk; 2 1/2 tbsp honey

$4.73for 4125 minServes 11

Almond and coconut flour cupcakes bake with fresh blueberries, then receive a simple honey and coconut milk topping.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Berries, 3.25 oz$0.40/oz typical	3.25 oz	$1.33Typical price
	Nuts and seeds, 9 oz$0.70/oz typical	9 oz	$6.30Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Coconut milk, 13 oz$0.14/oz typical	13 oz	$1.82Typical price
Total for the servings shown		$13.00

Pantry staples you likely have

Baking powder and sodaCooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarHoney or maple syrupCornstarch, vanilla, yeast, cocoa

Not included in the cost.

125 minstart to table
Involveddifficulty
11servings as written
$typical cost tier

American Vegetarian Gluten-free Kid-friendly Budget Desserts Summer

Typical price

$1.18 per serving$4.73 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2/3 cup fresh blueberries
1/2 cup + 1 teaspoon coconut flour
2 cups almond meal
1/4 tsp salt
1 tsp baking powder
1/4 cup coconut oil
1/2 cup coconut sugar packed
1/4 cup honey
2 large eggs
1 tsp vanilla extract
1 can (13 oz) full-fat coconut milk
2 1/2 tbsp honey

Steps

Heat the oven to 350 F and line an 11-cup muffin pan with paper liners.
Toss the blueberries with 1 teaspoon coconut flour in a small bowl.
Whisk the almond meal, remaining coconut flour, salt, and baking powder in a medium bowl.
Whisk the melted coconut oil, coconut sugar, honey, eggs, vanilla, and 1/2 cup coconut milk in another bowl.
Fold the wet mixture into the dry mixture, then fold in the blueberries.
Fill the liners and bake for 22 minutes, until the cupcakes spring back when pressed lightly.
Cool the cupcakes for 20 minutes, then stir the remaining coconut milk with 2 1/2 tablespoons honey and spread it over them.

Main ingredient on sale this week? See what to make with eggs on sale.