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Dessert for 5

Blueberry Cream Cupcakes

$3.85for 430 minServes 5

Tender coconut flour cupcakes fold in frozen blueberries and bake until set, then receive a topping of fresh berries.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Shredded coconut$0.30/oz typical1.5 oz$0.45Typical price
Eggs$0.30 each typical3$0.90Typical price
Frozen fruit$0.18/oz typical5 oz$0.90Typical price
Berries$0.40/oz typical1 oz$0.40Typical price
Total for the servings shown$4.82

Pantry staples you likely have

Salt and pepperBaking powder and sodaSyrups, molasses, powdered sugarCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoa

Not included in the cost.

  • 30 minstart to table
  • Easydifficulty
  • 5servings as written
  • $typical cost tier

AmericanVegetarianDairy-freeGluten-freeKid-friendlyBudgetDessertsSummer

Typical price

$0.96 per serving$3.85 for 4

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

  • 1/2 cup coconut flour
  • 1/4 tsp celtic sea salt
  • 1/4 tsp baking soda
  • 3 eggs
  • 1/2 cup agave nectar
  • 1/2 cup grapeseed oil
  • 1 tbsp vanilla extract
  • 1 cup frozen blueberries
  • fresh blueberries

Steps

  1. Heat the oven to 350 F and grease five muffin cups with grapeseed oil.
  2. Whisk the eggs, agave, grapeseed oil, and vanilla in a medium bowl.
  3. Stir the coconut flour, salt, and baking soda into the wet mixture.
  4. Fold in the frozen blueberries and divide the batter among the muffin cups.
  5. Bake for 18 to 20 minutes, until the centers are firm and a toothpick comes out clean.
  6. Cool the cupcakes for 5 minutes, then top them with the fresh blueberries.

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

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