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Healthy Blueberry Cupcakes

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Registered Dietitian Nutritionist Iris Briand, RDN, wants to help us eat healthier -- even when it comes to dessert! She stopped by to share a gluten-free and low-sugar recipe.

Iris’ Gluten-Free Blueberry Cupcakes with Cream Cheese Frosting

Yields 18


  • 2 cups flour mix: 3/4 cup gluten free oatmeal ground fine, 1/2 cup coconut flour,
  • 1/4 cup ground flax seed, 1/4 cup ground sunflower seed, 1/4 cup arrowroot flour
  • 2 tablespoons raw honey
  • 2 teaspoons aluminum-free baking powder
  • 4 organic eggs
  • 1 tsp organic vanilla extract
  • 3/4 cup plain yogurt: Strauss’ Plain “European-Style" or White Mountain Brand
  • 1/4 cup cultured Organic Valley butter and/or virgin coconut oil mixed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon Real Salt (unbleached sea salt)
  • 1 cup frozen or fresh blueberries

Materials: coffee grinder, unbleached muffin papers, muffin tins, bowls, utensils


  • Preheat oven to 375.
  • Line 2 1/2 inch muffin-pan cups with large paper baking cups.
  • In a coffee grinder, grind the oats, sunflower and flax seeds, all in separate batches, until flour consistency.
  • In small bowl, mix the dry ingredients.
  • In a large bowl, beat eggs with a fork or egg beater; add yogurt and vanilla.
  • Melt butter and/or oil with the honey, then add to liquid ingredients. Mix well.
  • Add flour mixture to the liquids. Stir lightly to fold in the blueberries. Batter will be lumpy. This is good!
  • Spoon batter into lined muffin-pan cups.
  • Bake 30 to 35 minutes or until golden.
  • Transfer to wire rack. Stores in fridge for 5 days or freezer for up to 1 month.
  • *Breakfast idea: pop them in the toaster-oven and serve with organic butter.
  • *Dessert idea: top with cream cheese frosting!

Vanilla Cream Cheese Frosting


  • 1/2 cup unsalted butter, softened
  • One 8oz package Organic Valley cream cheese
  • 1/4 cup Strauss Heavy Whipping Cream
  • 1-2 Tablespoons raw honey, depending on desired sweetness
  • 1/2 tsp organic vanilla extract


1. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2-3 minutes, scraping bowl occasionally, until creamy.

2. Stir in vanilla, then stir in a little honey. Add more honey and the cream until frosting is a thick, spreadable consistency.

3. Spread frosting on the cupcakes with a butter knife.