Blueberry Cupcakes with Cinnamon Crumble



I said the same thing when I took a bite!  WHAT?!CUPCAKE23

Everyone needs a graduate from Living Light Culinary Institute! Chef and Holistic Health Counselor Sam Romano and my lovely longtime friend Maddy Banderier made these magnificient treats together!  They are so fun to eat! Because they were so fun to make!

Blueberry Cupcakes

  • 3 cups peeled and chopped apples (we didn’t peel)
  • 1/4 cup lemon juice
  • 3/4 cup raw honey or agave (or coconut nectar!)
  • 1/2 cup raw coconut oil
  • 2 teaspoons organic vanilla extract
  • 2 teaspoons lemon zest
  • 1/4 teaspoon nutmeg
  • pinch of Himalayan salt
  • 2 cups raw coconut flour
  • 3/4 cup dried blueberries

Place the chopped apples in your food processor fit with the S-blade and process until smooth.  Immediately add the lemon juice and process to prevent browning.  Add the coconut nectar, coconut oil, vanilla extract, lemon zest, nutmeg, and salt and process again until well combined.  Finally, add the coconut flour and process until completely combined.  Scrape into a large bowl and fold in the dried blueberries.  Fill your cupcake liners, leaving 1/4 inch of space at the top and press firmly to form their shape.

Cinnamon Crumble

  • 3 cups shredded coconut
  • 1/4 cup raw honey or agave (or coconut nectar!)
  • 1/4 cup raw coconut oil
  • 4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Place all ingredients in food processor fit with the S-blade.  Pulse to combine into a crumbly mixture.  Divide equally among your cupcakes and press into the tops of each.  Freeze 2 hours to firm.  Once firm, pop the cupcakes out of their liners. Smile on the inside of your mouth! 😀


cupcake1 cupcake2 capcake3  I was always afraid of using coconut oil, for once when I used it, it didn’t spread out and the dessert had little chunks of hard coconut in it.  Warm up your coconut to a more liquidy, creamy texture before incorporating it into your delicacies.  This particular brand, compared to the Barleens, was pretty solid.  One trick is to heat up some water and place the entire jar in the water to soften the coconut.  This isn’t cooking it, just warming it 🙂

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