Blueberries and Cream Cupcakes

Ingredients:

• 1/2 cup coconut flour, sifted
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 3 eggs
• 1/2 cup agave nectar
• 1/2 cup grapeseed oil
• 1 tablespoon vanilla extract
• 1 cup frozen blueberries (for cupcakes)
• fresh blueberries (for decorating)

Directions:

1. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in frozen blueberries.
5. Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
6. Bake at 350° for 20-25 minutes.
7. Cool 1-2 hours and then top with Whipped Cream Frosting.
8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
9. Serve.