While I was experimenting with these blueberry cupcakes, I accidentally left out the butter that I was planning to use in the recipe and didn’t realize my mistake until they came out of the oven! They ended up being so delicious, that I could remake them with far less butter than I originally planned on using, resulting in a much less oily cupcake (which is sometimes tricky to achieve with low-carb muffins and cupcakes). These ones are light, tender, and moist.
I originally intended to make blueberry muffins, but these taste more like cupcakes! They are wonderful eaten warm out of the oven and after they’ve cooled. There’s no need to let these blueberry cupcakes rest for a day to allow the sweetener to lose its cooling effect. Xylitol (or use Gentle Sweet in half the amount, if you prefer) is only needed in a very small amount; there’s plenty of other sweetness in these cupcakes thanks to the burst of blueberry flavor and naturally sweet coconut flour.
You don’t need any special ingredients for this recipe:
- sour cream
- vanilla extract
- coconut flour
- almond flour
- baking powder
- frozen blueberries
Beating your eggs for a solid 5 minutes with either a stand mixer or a hand mixer before adding in your other ingredients is the key to keeping low-carb cupcakes (or any other cake….see this post for my top tips and tricks for successful THM baking!) from feeling too heavy or dense.
Feel free to swap out the frozen blueberries in this recipe for cranberries, raspberries, blackberries, or strawberry pieces for a different flavor. You’ll want to use muffin liners for this recipe so the cupcakes are easy to pop out of the pan when they’ve finished baking.
These blueberry cupcakes are light, tender, moist, and perfectly sweet with a burst of fruity flavor! A delicious low-carb, THM S breakfast or snack. You can replace the blueberries with frozen cranberries, blackberries, raspberries, or strawberry pieces.
These blueberry cupcakes are light, tender, moist, and perfectly sweet with a burst of fruity flavor! A delicious low-carb, THM S breakfast or snack.
You can replace the blueberries with frozen cranberries, blackberries, raspberries, or strawberry pieces.
34 thoughts on “Blueberry Cupcakes | THM: S”
These look amazing! Do you think I could substitute the sour cream for 0% Fage? Did you use full fat, LF, or fat free sour cream? Thank you, I can’t wait to make these.
I’m sure that would work, Heather. There’s plenty of fat in the eggs and almond flour, so I don’t think the extra in the sour cream is absolutely needed. Maybe you could try subbing with half first.
(I used full fat sour cream because it’s what I had on hand).
Could I sub Greek yogurt for the sour cream?
Just took these out of the oven. They smell amazing!
Wonderful! I hope they taste as good as they smell!
Thanks for the tip regarding 5 minutes on the eggs. These are the best THM baked good recipe I’ve ever tried. I will definitely make again.
One question – what’s your preferred method of storage?
Yay! That makes me so happy to hear! I store my muffins in the fridge in an airtight container. They’ll be good in there for at least a week. 🙂
I beat the egg whites separate & it only takes a minute to get stiff.. then added at the end .. keeps them fluffy
I made these tonight and they were so delicious!! My 4 year old loved it too!! So thankful for all your delicious recipes!!
Could I substitute THM baking blend for the flours? Coconut flour is really noticeable for me !
Yes! Baking Blend worked out great.
Same measurements of using Baking Blend?
I tried 1 1/4 cup Brianna’s baking blend and it made it very thick. I think I will try 1 cup next time.
Yum!! Just made these and they are wonderful!! I used strawberries in place of blueberries because that was what I had. Thank you thank you!! Love finding good recipes ❤
Yum Jacinda! Thanks for sharing your happy accident! My niece is getting married this weekend and there will be yellow cupcakes served. I made these without the blueberries so my THM sister and I could have an on-plan treat. Need to frost them still, but I’ll get there 🙂 thanks again! I tried one tonight and it was yummy!
Is it necessary that the fruit is frozen? I have some fresh raspberries in the fridge that I would like to use.
Fresh berries should work fine!
When you say beat eggs 5 min until light and fluffy do you mean meringue like fluffy or just well blended?
They should be a pale yellow and very frothy.
Will it be ok to use baking blend instead of the coconut and almond flour? If yes how much baking blend can I use? Thanks
I used 1 generous cup of baking blend. They were great. I would add 3T of Gentle Sweet next time. Though the muffins were good as is, I just like things on the sweet side. I even added 1/8 tsp of salt.
What would a serving size be? One or two or it doesn’t matter? 🙂
This is my question!!! I’m so new this Plan and have no idea what a serving size is?!
Does a food processor to beat eggs work as well as a mixer?
Do you know the net carb count for these?
Can you use swerve instead of the xylitol?
Thank you for sharing this Jacinda! They are delicious! It’s a very forgiving recipe. I didn’t have sour cream, replaced with greek yogurt. I also used the THM mix, since I had plenty. I will be making these again and again! They taste the best when cold. 🙂
Hi! I’m a THM newbie. Could I use flax meal in place of almond flour? Thanks!
Beautiful! I squeezed 1/2 lemon into the batter for a lemon twist!
Just made these, and the kids and I already devoured most of them. Definitely a favorite! I didn’t have coconut flour, so I subbed in THM baking blend. Next time, I’ll add a handful more of blueberries too.
My daughter is dairy intolerant. Do you think I could sub a non dairy plain yogurt for the sour cream?
Only 2 tbsp of gentle sweet? That doesnt seem like enough?
I can’t tell you how much everyone loves your chocolates cupcakes. OMG I swear my neighbors are addicted to them. I have people begging for them. You are the best sugar free baker ever.
My deli a now is I am making your blueberry ones except I’m leaving out the blueberries because my client wants vanilla. I need to know when I use my Bobs 1-1 baking blend do I still need to add the baking powder? Thank you for the best sugar free baking ever. So amazed how good I am also addicted to them.