Blueberry Lemon Cupcakes

• 1/2 cup coconut flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 4 large eggs
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 2 tablespoons firmly packed lemon zest (2 to 3 lemons)
• 1 cup frozen blueberries

1. Preheat the oven to 350F.
2. Line 12 muffin cups with paper liners.
3. In a large bowl, combine the coconut flour, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and lemon zest.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the blueberries.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake for 22 to 26 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
8. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

coconut flour, salt, baking soda, eggs, grapeseed oil, nectar, lemon zest, frozen blueberries

Taken from www.epicurious.com/recipes/food/views/blueberry-lemon-cupcakes-379029 (may not work)