Vanilla Cupcake Muffins with Blueberry Frosting
Makes: 10-12 cupcake muffins
DF | GF
Ingredients:
Muffins:
2 cups LLWF Self Raising Flour
1 cup coconut sugar or xylitol
3 eggs
2 large tbs coconut oil
1 cup almond milk + 1 tbs acv
1 tbs chia – use white if using to xylitol to make them lighter in colour
2 tsp vanilla paste
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Blueberry White Chocolate Frosting:
½ cup blueberries, frozen is fine
1/3 to ½ cup pitted dates
1/3 – ½ cup raw cacao buttons
2 tbs rice syrup
2 tbs coconut yoghurt or cream
¼ tsp guar gum – optional (it helps to make it thick and fluffy)
Preparation:
Muffins:
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Preheat oven to 180 degrees Celcius and grease muffins pans
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Add flour and sugar to a large bowl and stir to combine.
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Add remaining ingredients to a blender and blend on high until smooth, thick and creamy.
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Add wet mix to the dry mix and stir to create thick dough
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Spoon into muffin pan and bake for 18-19 minutes or until they bounce back when gently pressed.
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Allow to cool slightly before removing to cool on an wire rack.
Blueberry Frosting:
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Add all ingredients to a high speed blender and blend until smooth, thick and creamy.
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Spoon mixture into a piping bag with a decorative nozzle then refrigerate for 1-2 hours or until it firms up slightly.
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Pipe onto cooled muffins.
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Alternatively spread onto the muffins with a smooth butter knife or spatula.
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NOTES & TIPS:
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Frosting can be made ahead.
 Vanilla Muffins with Blueberry Frost |  Vanilla Muffins with Blueberry Frost |  Vanilla Muffins with Blueberry Frost |
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 Vanilla Muffins with Blueberry Frost |  Vanilla Muffins with Blueberry Frost |  Vanilla Muffins with Blueberry Frost |