These super quick and easy Paleo Blueberry Cupcakes are flourless, grain-free, gluten-free, coconut-free, seed-free, peanut-free, dye-free, sugar-free and delicious.
Not only is it refined sugar-free, it also doesn’t have any liquid sweeteners (honey, maple syrup, agave, coconut nectar, etc.). Bananas sweeten these beauties naturally and the blueberries release a delicious sweet natural syrup. The combination of ingredients helps gently rise blood sugar levels rather than spiking them like most sugary sweets.
Last week we went blueberry picking at one of the local organic blueberry farms. Since the blueberry season is coming to an end down here in Chile, the farmers let people comb through the fields for any remaining blueberries. I’d never say no to free food (as long as its healthy) – especially when the offering is local organic vine-ripened berries!
Not only were the blueberries big and juicy and sweet – the perks of picking at the end of the season when everything is very ripe – they were also organic. It was an all-organic blueberry farm that didn’t use any pesticides whatsoever (score!).
Free food is one thing, but free mega-sweet, mega-juicy, mega-big blueberries? We brought huge buckets, of course.
I’ve never had blueberries like these before. They taste like candy. Sweet, cotton candy-ish bliss (thinking of cotton candy fruit sprung memories… did you ever try the Cotton Candy Grapes that were circulating a few years back? just like cotton candy, I swear. Maybe cotton candy blueberries are the next big thing) and reminiscent of some fruity syrup. Eating them straight from the freezer tasted like popsicles. Bite-size blueberry popsicles.
I used to think berries were sour, but after picking both blackberries and blueberries this summer straight off the plant, I was blown away. Fruit that ripens naturally tastes so much better (and is no doubt worlds healthier) than food that’s picked before it’s ripe to ship halfway around the world(… AKA blueberries they sell in the stores).
As my brother never fails to remind me, blueberries are antioxidant sunballs. Why sunballs? Because powerhouses is way overused. Okay, those are my words, not his. But he’s a maniac about his blueberries. He eats them on a daily basis in his morning smoothies and constantly raves about how healthy they are. He’s a bit pushy (and by a bit pushy I mean extremely forceful) with his opinion.
He’s known to harass the parents when they buy unhealthy processed junk like vegetable oil lathered tortilla chips or, in the Devil’s name, store-bought chocolate *cowers behind counter*. My mom has an obsession with m&ms that makes me want to tear my eyeballs out. And even though I desperately want her to eat healthy, I also know that
old grandmas (ahem) women are stubborn in their ways.
Back to the topic, even though my brother is aggressive/assertive and obnoxiously insistent, he has reason when it comes to the antioxidant powerballs known as blueberries. (Heyy, powerballs. I like it.) I agree that blueberries are mega healthy, but his ever constant preaching and pushing is exhausting, even though he’s not misinformed. Of course I know how healthy berries are… if only for the fact that you’ve already told me a thousand times before.
My mom and her m&m addiction need all the antioxidants they can get. Blueberries can “help slow the process of aging” and “increase longevity”. Not that anyone needs a reason to eat berries this delicious, but still.
Whereas picking blackberries can be laborious, time-consuming prickly business (pun-intended) (and don’t even get me started on Maqui berries… those little suckers are TINY) blueberries are a breeze. Hold the tip of the branch and slide your fingers down the length of it; the blueberries will pop right off. No thorns, no pricks, no sweat(… except maybe a little, because it’s balls hot here in the summer). Otherwise, easy peasy (sin los peas… porque peas are legumes and legumes are bad).
Our buckets were filled to the brim.
Of course, now we have to do something with all those buckets of blueberries. We stuck the majority in the freezer and I’ve been making blueberry dessert recipes all week long. We have a ton (or damn near) but they’ll probably be gone soon… they’re so good!
I’ve been eating them like candy. Popping the sweet little frozen berries like pills.
The kitchen has seen a plethora of blueberry-spinach smoothies, slushies, popsicles, fruit cakes, fruit salads, fruit skewers, blueberry bars… all kinds of berry concoctions.
Blueberry muffins were an obvious choice. Of course, they had to be healthy. And still taste good for the little guy. These pretty purple cupcakes? Tiene blueberries, check; healthy, check; good taste, double check.
I’m not against honey or maple syrup (when I go to heaven, I’m pretty sure a bath of maple syrup will await me… or better yet, a whole pool of it) but at the moment I’m cutting back on my sugar intake so its nice to have a dessert recipe with no added sugar or liquid sweeteners, even healthy ones. Solo banana y berries to sweeten.
None of those wild, jerking rollercoasters that most sugary foods drag you on, like a friend who’s way too pushy – only in this case, once you eat the sugary food you have no choice but to be yanked along the ups and lows and drops of the crazy ride. They talk about sugar highs, but neglect to mention the sugar-whiplash that coincides with it.
This is all natural. No concentrated sugar. No spikes/crashes/crazy mood swings. Just a slow, sweet rise.
Basically, these blueberry cupcakes = no sugar (refined or unrefined), no liquid sweeteners, no concentrated flavorings or artificial additives, nada. Solo banana.
These are a lot moister than the 3 Ingredient Cupcake Muffins from which they were inspired (it’s basically the same recipe but with blueberries muahaha). Because the blueberries have so much moisture, I added a few more almonds, used a tad less banana and cooked them just a little longer.
I personally liked the moist texture of the cupcakes and the way the blueberries excreted their sweet syrupy juices, but do keep in mind that they don’t hold up quite as well. They didn’t fall apart for me but I did have to handle them with care.
(P.S. I used silicone cupcake baking molds so the blueberry cupcakes didn’t stick and instead slid right out. If using regular muffin tins, oil up very well with coconut oil.)
When I fridged the blueberry cupcakes, they became cooler + sweeter + the blueberry juices tasted legit like syrup, so delicious. I personally prefer the taste after they’ve been chilled/refrigerated for a few hours (the texture is a little denser, and moister too); my brother prefers them fresh and warm; both are good, like really good, like amazing.
I like to press blueberries into the tops once I pour the batter into the cupcake molds. Completely optional. I think it looks mega-pretty. Goes with the theme of the blueberry cupcakes: mega-sweet, mega-big, mega-juicy, mega-healthy… now mega-purple and mega-pretty. 🙂
If you put enough blueberries, the cupcakes will bleed purple and saturate the muffin a pretty, vibrant color, simultaneously soaking it with the delicious sweet syrup. The extra liquid will make the cupcakes softer, which I like, so handle gently.
Paleo Blueberry Cupcakes are perfect year-round, but especially perfect when in season and bursting with ripeness! If you ever get the chance to pick them yourself (straight from the bush, not just picking up a container from the grocery store!), jump on it. An opportunity like that shouldn’t be squandered, or even debated.
Tip: If wanting to eat the batter raw, omit the egg. It’s delicious.
Blueberry cupcakes are not only pretty, but they have just the right balance between fruity and sweet. Enjoyable frosted, unfrosted, warm or chilled, on hot days or cold days, after a meal or for breakfast. Hey, they do breakfast for dinner so why not dessert for breakfast? The blueberry cupcakes are healthy, damn it!
- 1 cup almonds
- 2 medium bananas
- ¼-1/2 cup blueberries
- 1 egg
- Preheat oven to 350 degrees.
- Place almonds in blender and blend for a few minutes, until you have something of a flour/almost nut butter. You shouldn't have any large almond chunks left.
- Add the bananas and blend until you have a super smooth batter.
- Add the egg and pulse until JUST combined. Be careful if your blender gets hot; you don't want the egg cooking prematurely. Alternatively, you could pour the batter into a bowl and stir in the egg by hand.
- Fold blueberries into batter. DO NOT blend.
- Pour batter into cupcake molds. Fill almost to the top, but these do rise a little (they made an actual "muffin top" and puffed up last time I made them).
- Press a blueberry or two into the top of each cupcake (optional).
- Bake for +/- 20 minutes, until the tops are firm to the touch. Let them cool at room temp for a few minutes.
- Admire their beauty (optional - highly recommended ! :D).
- Eat right away or cool in the fridge before consuming.
You should get just about 1 cup of mashed banana.
I used raw almonds and soaked/dehydrated/roasted them myself, but any almonds will work fine. Feel free to sub any nuts.
I baked in nonstick silicone cupcake molds. Depending on your bakeware of choice, you might need to oil up.
These will stay good for a couple weeks in the fridge, although I wouldn't push it too far past there... you likely wouldn't be able to if you tried. They were gone in < 10 minutes in my house. Good eaten fresh straight out of the oven or after being refrigerated for a few hours/days.
I know, I know… these look like blueberry muffins, not blueberry cupcakes. But they’re so sweet and light and cake-like. Plus, blueberry cupcakes sounds so much prettier; these bursting-with-purple delicacies are comparable in beauty to blooming flowers, and deserved the prettiest name possible.
Let me know how your blueberry escapades go.