Blueberry Cupcakes | THM: S

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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:

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.

Yield: 9 muffins

Blueberry Muffins

Blueberry Muffins

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 3 eggs
  • 2 Tbsp butter, melted and cooled
  • 1/2 cup sour cream
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 cup frozen blueberries


  1. Pre-heat oven to 350 F. Melt butter and let it cool.
  2. Beat eggs for 5 minutes until very light and fluffy (I use a stand mixer for this). Add in cooled, melted butter, sour cream, xylitol, and vanilla extract . Mix thoroughly. Stir coconut flour, almond flour, and baking powder together and add to wet ingredients, stirring until well combined. Fold in blueberries.
  3. Scoop batter into the lined-muffin tin and bake at 350 F for 20 minutes, or until a toothpick comes out clean.


You can replace the blueberries with frozen cranberries, blackberries, raspberries, or strawberry pieces.

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34 thoughts on “Blueberry Cupcakes | THM: S”

  1. 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).

  2. 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?

  3. I made these tonight and they were so delicious!! My 4 year old loved it too!! So thankful for all your delicious recipes!!

  4. 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 ❤

  5. 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!

    • 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.

  6. 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. 🙂

  7. 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.

  8. Hi,

    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.


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