Desserts/ Gluten Free/ Low Carb

Keto Blueberry Cupcakes

blueberry cupcake

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These blueberry cupcakes are baked with coconut flour and topped with a blueberry cream cheese topping.   A colourful and tasty cupcake for an afternoon treat.

The blueberries are blended in this blueberry recipe rather than baking them whole.  As well as giving the cream cheese frosting a natural colour, I decided to throw it into the cupcake batter too.   I normally use coconut milk for this trusty coconut flour cupcake recipe but omitted it and replaced it with blueberries.  This gives the cupcakes a slight blue colour and disperses the blueberry flavour throughout the cupcakes.




I was shopping in a local store and came across these pretty cardboard cupcake cases which just screamed out, “bake something with blueberries” to me.  I have never tried this type of case before, so I was a bit unsure about using them.

The oven did not go up in flames and they cooked wonderfully in these cases.   The cases would make a great blueberry muffin case too, but that’s for another recipe, another day.

I used about 5 ounces of blueberries to make the blend and had a little bit over.  I added chia seeds to the leftovers for a quick and dirty chia jam.   You might want to adjust the number of blended blueberries in your cupcake and frosting, depending upon what colour you like for both.   I was trying to get the frosting a bit bluer and think it could only be achieved with a drop of food colouring which I did not want to use.

The blueberry cupcakes had the thumbs up from the Chief Taster who was surprised I baked them in the cases.  You can tell he doesn’t bake as I laughed to myself about baking a cupcake and then serving them in these hexagonal cases!  

Try some delicious light and moist blueberry cupcakes with a delicious blueberry frosting and try to stop at just one.  Or that might just be us!

blueberry cupcake

Blueberry Cupcakes

4.45 from 9 votes
Print Pin Rate
Course: Cupcakes, Desserts
Servings: 6 Cupcakes
Calories: 321kcal
Author: Angela Coleby


Cupcake Mixture

  • 1/4 cup (28g) Coconut flour
  • 1/4 cup (56g) Butter melted
  • 1/4 cup (56g) Erythritol or low carb sweetener
  • 3 Eggs
  • 5 tablespoons Blueberry blended mixture
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt


  • 4 oz (113g) Cream cheese softened
  • 1/4 cup (56g) Butter softened
  • 5 tablespoons Blueberry blended mixture
  • 1 tablespoon Erythritol
  • 1/2 teaspoon Vanilla extract



  • Place the blueberries in a blender and blitz. Set aside.   


  • Blend the butter, eggs, erythritol and vanilla essence.
  • Add the coconut flour, baking powder and salt. Whisk until the batter is smooth
  • Add the blueberry mixture and combine thoroughly.
  • Pour the batter into cupcake cups.
  • Bake for 30 minutes until firm at 200C/400F degrees.
  • Remove from the oven and allow to cool.


  • Blend the butter, cream cheese, erythritol and vanilla until smooth.
  • Add the blueberry blend and mix until combined. You might want to add more blueberries for a different colour.
  • Pipe or slather the mixture on top of the cupcakes.
  • Eat and enjoy!


Makes 6 cupcakes.
Nutritional Info per cupcake:  253 Calories, 23g Fat, 5g Protein, 7g Total Carbs, 3g Fibre, 4g Net Carbs


Calories: 321kcal
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Jill Roberts @
    August 5, 2019 at 4:00 am

    Hey, Angela, just wanted you to know that I tried the keto low carb blueberry cupcakes, and they were a great success. I will admit, however, I tweaked your recipe a bit. Thanks for sharing

    • Reply
      Angela Coleby
      August 5, 2019 at 5:29 pm

      Thanks! Glad you enjoyed them

  • Reply
    April 13, 2018 at 6:02 pm

    These we amazing! Moist, delicious and my number one of all the Keto muffin recipes I have ever baked. Thank you so much for your hard work. I love your recipes.I’m trying to bake more with coconut flour and this recipe is a winner!!!

    • Reply
      Angela Coleby
      April 13, 2018 at 6:13 pm

      You have made my evening Amanda! Thank you very much for your kind words. Welcome to the joy of coconut flour! (it took me a while to get to grips with it and now it’s my favourite flour!).

  • Reply
    March 18, 2018 at 8:54 pm

    These were soooo delicious, nice and moist. Going to make these soon again! Plus they freeze well too. Thank you I Just love your recipes.

    • Reply
      Angela Coleby
      March 19, 2018 at 11:29 am

      Glad to know that they freeze well too! Thanks!

  • Reply
    Catherine Voci
    March 12, 2018 at 10:34 am

    What temperature do you bake ?

    • Reply
      Angela Coleby
      March 12, 2018 at 12:14 pm

      200C or 400F degrees.

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