Coconut Blueberry Pound Cupcakes (Gluten Free, Grain Free, Dairy Free, Refined Sugar Free)

Coconut Blueberry Pound Cupcakes, The Daily Dietribe Birthday Cake Challenge, gluten free, grain free, dairy free, refined sugar free, cupcakes, muffins

Iris (The Daily Dietribe) posted her Second Annual Birthday Cake Challenge earlier this month. She said that entries of cakes, cupcakes, or pies were all welcome. Originally, I was sure I was going to make a pie, but then I saw Tiffany’s (The Coconut Mama) Simple Coconut Flour Muffins recipe. Plus I had some organic blueberries left over from the gfe retreat and I’d been thinking about making Pound Cupcakes due to the success that several gfe readers had reported when turning my Perfect Pound Cake into cupcakes. Well, the next thing you know, these Coconut Blueberry Pound Cupcakes were coming out of the oven! I suppose you could argue that they might be more properly called muffins, but when you use pretty wrappers, you base your recipe on pound cake, and the results taste like coconut pound cake, I think these treats definitely qualify as cupcakes. Coconut Blueberry Pound Cupcakes. Just the name sounds yummy, doesn’t it? These are cupcakes that have the little bit of extra heft characteristic of pound cakes. And as I share in my recipe notes, these cupcakes get better over time. Most of them disappeared on Day 2 and all were gone by Day 3. I hope that Iris thinks these are worthy of her 30th!

Coconut Blueberry Pound Cupcakes, The Daily Dietribe Birthday Cake Challenge, gluten free, grain free, dairy free, refined sugar free, cupcakes, muffins

Coconut Blueberry Pound Cupcakes
(Click here for a printable version of this recipe.)

4 large eggs
1/3 cup honey
1 tbsp maple syrup
1/3 cup banana, mashed
1/3 cup full-fat coconut milk
1 tbsp orange juice
1 tsp vanilla extract
½ tsp sea salt
1 cup coconut flour
1/2 cup coconut oil or olive oil (or a combination; see notes)
1 cup blueberries

Preheat oven to 350 degrees Fahrenheit.

Add eggs to large mixing bowl. Slightly beat.

Add honey, maple syrup, banana, coconut milk, orange juice, vanilla extract, and sea salt. Mix with wooden spoon.

Stir in coconut flour and mix. Then stir in oil. (If using coconut oil, this ordering is important so that oil doesn’t immediately “harden” when added.) Add blueberries, stirring just enough to mix them in.

Let sit for about 3 minutes or so until the coconut flour has absorbed the liquid.

Pour batter into 12 cupcake liners until each is about ¾ full.

Coconut Blueberry Pound Cupcakes, The Daily Dietribe Birthday Cake Challenge, gluten free, grain free, dairy free, refined sugar free, cupcakes, muffins

Bake for about 25 to 30 minutes. (I use the toothpick test for doneness.) Cool for 30 minutes or longer. The flavor and texture of these cupcakes improve with time.

Coconut Blueberry Pound Cupcakes, The Daily Dietribe Birthday Cake Challenge, gluten free, grain free, dairy free, refined sugar free, cupcakes, muffins

Shirley’s Notes:  I like these cupcakes best when made with a combination of coconut oil and extra virgin olive oil. Coconut oil is light in both taste and weight; that’s why I like using some olive oil with it to increase the weight and richness of flavor. I’ve used both extra virgin olive oil and light (in taste) olive oil. I always sift my coconut flour because it tends to form tiny clumps after being in my refrigerator. I use Tropical Traditions brand coconut flour; I love it. I like banana in combination with blueberries (as in my Banana Blueberry Buckle); only a small amount of mashed banana gives a very nice texture to these cupcakes. The ingredients listing seems long, but they’re all ones I always have on hand and they work together very well. I did not use any baking powder in this recipe as was called for in the original pound cake recipe as I didn’t feel that it was needed with the coconut flour.

Coconut Blueberry Pound Cupcakes, The Daily Dietribe Birthday Cake Challenge, gluten free, grain free, dairy free, refined sugar free, cupcakes, muffins

This post is linked to The Second Annual Birthday Cake Challenge, Allergy-Free Wednesdays, Gluten-Free Wednesdays, and Whole Foods Ladder Potluck.

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79 Responses to “Coconut Blueberry Pound Cupcakes (Gluten Free, Grain Free, Dairy Free, Refined Sugar Free)”

  1. Caralyn @ glutenfreehappytummy on June 25th, 2012 11:17 pm

    what a gorgeous little morsel! they look so delicious! yum!

    • Shirley on June 28th, 2012 11:56 am

      Hi Caralyn–Thank you! They do look little in the photos and they’re not big for sure, but a lot of goodness is packed into these cupcakes. ;-)


  2. Iris on June 25th, 2012 11:52 pm

    These are absolutely worthy! I happen to love rich, dense cakes so a cupcake made from a pound cake recipe would be heaven for me! Thanks Shirley!

    • Shirley on June 28th, 2012 3:16 pm

      Iris–I’m so glad they passed the birthday worthiness test!! :-) I’m ready to make these again, probably a slightly different variation, just to see how they hold up with other additions. ;-) Thanks for hosting the challenge, dear! I’m looking forward to the round-up for sure, and happy birthday again. That’s a very special birthday so make it last as long as you can!


  3. Angela on June 25th, 2012 11:56 pm

    Oh my goodness! You just had to do it!!! :) I am hereby re-arranging all my recipe priorities and this one will happen today or tomorrow! Just reading the recipe makes my mouth water! You’ll be getting pictures of the ones I will have soon made, soon! And thanks for creating and sharing these recipes!

    • Shirley on June 28th, 2012 3:19 pm

      Hey Angela–Since you are one who has made all kinds of amazing variations of my pound cake already, I’m anxious to see what you’ll think of this one. Have you made many coconut flour recipes yet? The texture is a tad different, but I love it. :-) Fingers crossed that you will, too. Knowing your love of piping in a cream cheese filling in cakes and cupcakes, do you already have that in mind? I daresay there’s potential for a winning variation there. ;-)


  4. Dawn @cuter than gluten on June 26th, 2012 6:43 am

    I agree with Angela, this recipe might need to be made sooner than later. I’ve got all the ingredients right here so why not?

    • Shirley on June 28th, 2012 3:20 pm

      Dawn–Obviously from your other comment, you are a woman of action! :-) Can’t wait to see your results!


  5. Kristin W. on June 26th, 2012 10:32 am

    I will be making these tonight, they look and sound amazing!

    • Shirley on June 28th, 2012 3:21 pm

      Hey Kristin–I sincerely hope you liked them. I’m always worried when I don’t hear back … As I was saying to others, coconut flour can be a bit different in taste and texture and take some getting used to for some.


      • Kristin W. on June 28th, 2012 5:56 pm

        It was so nice here I have been playing outside with my kids versus baking but these are on my list and I have baked a lot with coconut flour so there is no doubt these are going to be good. I will let you know as soon as I make them.

        • Shirley on June 30th, 2012 1:19 pm

          Oh, no rush, Kristin! Playing outside and/or being with one’s family always trumps baking. ;-) Yay, on it being nice there, too! :-)


  6. Sarena (The Non-Dairy Queen) on June 26th, 2012 11:02 am

    These look so good! I love gluten free pound cakes! I think coconut flour is a nice addition to any vanilla cake. It just makes the flavor a little something special! Love the addition of blueberries! YUM!

    • Shirley on June 28th, 2012 3:24 pm

      Hi Sarena–Thanks so much! I agree on the coconut flour and vanilla cake combo. :-) And I really do love the combination of flavors overall in this recipe. Mr. GFE, who is the biggest fan of baked goods with blueberries in our house couldn’t stop eating these. ;-)


  7. Melissa @ glutenfreeforgood on June 26th, 2012 1:05 pm

    Wow, Shirley, we are on the same wavelength. I made blueberry muffins last night. Different ingredients, but I did use 1 cup of blueberries. =) Did you use your own homemade honey (bee-made)? I used a little maple syrup as well as some applesauce. I’m a fan of recipes that don’t include gums or refined starches. Yours looks delicious. I’ll share mine with you later. At least that’s my intention. We’ll see how it plays out “in real life.” =)

    Have a great day!

    • Shirley on June 28th, 2012 3:36 pm

      Hey Melissa–Wow, how about that? I love it when we’re on the same wavelength! :-) Yes, I did use our bees’ honey. We’re getting near the end of our big container of last year’s honey and will be pulling this year’s honey soon. I sure hope our sweet bees have been just as productive this year. ;-) Applesauce is a good idea! I know you love maple syrup. I used a little of that to make these cupcakes NOT taste too strongly of honey and it worked well! Yes, I loved that this recipe didn’t need any of those other ingredients. I’ll look forward to your recipe … if not right away, later. I and your readers will love your recipe, I’m sure! Thanks so much, dear!


  8. Susan on June 26th, 2012 1:30 pm

    A great way to use those blueberries sitting in my fridge! These sound delicious and I think I have all the ingredients on hand. Yummo!

    • Shirley on June 28th, 2012 3:36 pm

      Hi Susan–Thanks! I sure hope that this recipe worked out for you! :-)


  9. Alta on June 26th, 2012 3:13 pm

    You know I love your pound cake, so these sound awesome!

    • Shirley on June 28th, 2012 3:38 pm

      Alta–Chuckling … yes, that was one of our earlier “interactions,” wasn’t it? Getting your lemon version of my pound cake right. ;-) I still haven’t made the lemon version, but I need to! Thanks. :-)


  10. Lauren-Lucille on June 26th, 2012 4:48 pm

    WOW, These look awesome!! Totally making them. :)

    • Shirley on June 28th, 2012 3:39 pm

      Hey there stranger!–It’s been a while. We’ve been like ships passing in the night on the interwebs lately. Hope all is well and that you enjoy these–thanks! :-)


  11. Gail on June 26th, 2012 5:33 pm


    • Shirley on June 28th, 2012 3:40 pm

      Hi Gail–It’s great to see you again! Thanks for the “review”! ;-)


  12. Zoe on June 26th, 2012 6:34 pm

    Oh my, Shirley! I wish I had coconut flour on hand to make these now, I have most of the ingredients already. As I’ve made your perfect pound cake before, I’m sure that these would bring the house down! Coconut oil and olive oil are a lovely combination in baking (I used both oils in my almond flour chocolate chip cookies). I love that you use honey in them, too.

    • Shirley on June 28th, 2012 3:45 pm

      Hey Zoe–Thanks, dear … on all! I actaully used the coconut oil and olive oil combo with a potato dish this morning. There are so many recipes that I don’t even taste the coconut oil in, but some I do and don’t want that pronounced coconut flavor or I want that added richness of the olive oil. Will have to go back and look at your cookie recipe again. I remember it, but maybe I need to actually make it! Son is clamoring for some sweets. ;-) Oh, and usually it’s either honey or coconut sugar that are my “go to” sweeteners these days.


  13. Maggie on June 26th, 2012 6:38 pm

    Blueberry muffins might be my fave Shirley, especially if they double as cupcakes :)

    • Shirley on June 28th, 2012 3:47 pm

      Hehe, Maggie … see why they had to be cupcakes? ;-) But I do think the label is actually merited. And you know that it was your Blueberry Buckle that first got me on the path to baking with blueberries … only a year ago!


  14. InTolerant Chef on June 26th, 2012 7:28 pm

    These sound great, I have all of those ingredients in the pantry as well- lucky me!

    • Shirley on June 28th, 2012 3:48 pm

      Hi InTolerant Chef–I’m loving how this recipe includes ingredients that many folks have on hand right now! ;-) I hope you enjoy them if you give them a try. :-)


  15. Ricki on June 26th, 2012 7:58 pm

    Yes, definitely worthy of the name “cupcakes”! I love me a good pound cake. . .single-serving style as cupcakes is a great idea. I’m sure Iris will approve! :D

    • Shirley on June 28th, 2012 3:50 pm

      Ricki–Great point on the single-serving style! Otherwise, me and pound cake can be a dangerous combination. That old knife just gets carried away when it cuts slices, you know? ;-) Thankfully, Iris did approve. :-) Can’t wait to see your entry? Or did I see it already? Hmmm.


  16. Dawn @cuter than gluten on June 27th, 2012 5:15 pm

    Hey Shirley, I am “adopting you” for the adopt a gluten-free blogger event (I hope you don’t mind). I already made these cupcakes and photographed them. Thanks!

    • Shirley on June 28th, 2012 11:53 am

      Hey Dawn–It totally made my day yesterday when Shannon told me I’d been adopted and I saw your comment just about at the same time! Mind? Oh, no, not at all. It always makes one very special to be adopted! :-) Now I’ll be waiting anxiously to see your post! ;-) I keep going over and seeing your beautiful chocolate leaves post. :-)

      Happy to have you here popping in here at gfe and, more importantly, as part of our gf community!

  17. amber on June 27th, 2012 5:21 pm

    Hi Shirley,

    I’m so impressed with this recipe. Well done. You have me craving one of these little darlings. And they look perfect for a dip in my macadamia nut milk. :-)

    I’ve loving your grain, dairy, and refined sugar free recipes as of late, Shirley. Awesome.


    • Shirley on June 28th, 2012 3:52 pm

      Thanks so much, Amber! I’m pretty darned sure that just about anything of the baked good variety would be awesome when dipped into your homemade macadamia nut milk! ;-) You are the nut milk queen! Like Maggie said, I want to live next door to you. That would be such fun and you’d a great influence on me, too. :-)


  18. Ann on June 27th, 2012 11:41 pm

    Wow!! I just got these out of the oven and they are so over the top fantastic. Great recipe that make my kids smile. Thank you!!

    • Shirley on June 28th, 2012 11:54 am

      Hi Ann–Welcome to gfe! :-) It was with total delight that I read your comment first thing this morning!! :-) I always worry about my recipes until someone makes them. ;-) I am so, so happy that you are all so pleased with these Coconut Blueberry Pound Cupcakes!!


      p.s. Love the name of your blog!

  19. Angela on June 28th, 2012 5:14 pm

    Ok, so they just came out of the oven and they are even better than they look! No luck with letting them cool to improve flavor on this batch though, lol. I will have to make another for purely for “research” purposes ( ;) ) and experiment with different fillings – I had several in mind but the cupcakes didn’t last long enough. I have some pictures for you and will e-mail – I made them in miniature bundt forms and they look cuuuuuuuuuute! Of course, stuck a flower in the middle….the middle, where the filling was meant to go…..

    • Shirley on June 29th, 2012 11:32 pm

      Hey Angela–Thanks for this comment and the wonderful photos you sent me! Miniature Bundt forms and your flower adornments are both perfect for these creations. :-)


  20. Sophie on June 29th, 2012 3:25 am


    What glorious & tasty looking cupcakes! Rich with coconut flavour & packed with anti-oxidants: blueberries! YUmmm!

    • Shirley on June 30th, 2012 1:22 pm

      Hey dear Sophie–Thank you!!! I’ve been eating lots of antioxidants of late. ;-)

      Hope you’re having a glorious summer!

  21. Ina Gawne on June 29th, 2012 10:34 am

    Shirley your muffins sound wonderful! I love your pound cake recipe too – I am imagining it with fresh strawberries and strawberry coulis!

    • Shirley on June 30th, 2012 1:24 pm

      Oh, Ina, my pound cake would be awesome with your strawberry additions! ;-) I do love both the original recipe and this coconut blueberry cupcake version. :-)


  22. Kim (Cook IT Allergy Free) on July 3rd, 2012 12:46 pm

    Oh WOW! I am so so making these…especially since I already know how delicious your pound cake is! I can only imagine how great these must taste! Actually these would make a perfect 4th of July treat for my family!! And I think these would be more than perfect for Iris’ birthday celebration!!

    • Shirley on July 3rd, 2012 11:53 pm

      Hi Kim–Thanks, dear! I hope you all will enjoy them. Everyone is coming back and saying that they love these cupcakes after they sit a bit, even the next day. ;-) Iris did say she appreciated them for her birthday event … I was relieved since they weren’t a fancy cake or pie. :-)

      Happy 4th to you all! xoxo,

  23. Linda C on July 5th, 2012 5:01 pm

    Wow Shirley! I LOVE, LOVE, LOVE these! When I saw the recipe, I was so excited to see you using coconut flour; plus, I was excited to see an ingredient list of items that I typically have on hand and that didn’t include things I can’t have.

    I made this slightly differently. First, I omitted the banana (I had to – they got eaten by my family first, but I thought it sounded great). Next, I made this with fresh lemon juice because that’s what I had. I also omitted the maple syrup since I thought it would be sweet enough without it. I used all coconut oil too. I made this in a small glass baking dish in my toaster oven, and baked it about 35-40 minutes. It was so pretty and smelled so good that I couldn’t wait to dig in! And I wasn’t disappointed, its wonderful!! Its a “Perfect Coconut Poundcake”! Even my gluten-eating, picky husband loved this; he said, “are you sure you can eat this?” (I think he wanted it all for himself!). This will now be a staple in our house. I’m also planning on making it for our new neighbors too. And I can’t wait to try it out on extended family later this month. Thanks for another great recipe! You’re a blessing!

    • Shirley on July 9th, 2012 2:39 pm

      Linda–This feedback makes me so, so happy! Thanks so much for reporting back, dear! I love that you shared what you did for this recipe, and that you just turned it into a pound cake vs cupcakes. Using the toaster oven this time of year is a really smart move. Hehe on your hubby possibly really wanting this pound cake for himself! ;-) So I also take it from your comment that you left out the blueberries, too? Anyway, thanks again for your feedback and sweet words. I love that you will be making more and sharing with all! :-)


      • Linda C on July 9th, 2012 3:13 pm

        No, a nice heaping cup of blueberries!! I absolutely love blueberries! Sorry I wasn’t clear with that one comment; I was trying to say you already had a “Perfect Poundcake” recipe, and now you have a perfect coconut poundcake recipe – perfected with the blueberries, of course!

        Hugs to you too,


        • Shirley on July 10th, 2012 10:45 am

          No worries, Linda, but thanks so much for the clarification! I love how my readers are making this such a versatile recipe. You guys rock! :-)


  24. Linda on July 10th, 2012 7:08 am

    I just got these out of the oven. I used Argave nectar instead of honey and maple syrup and used apple sauce instead of any oil. Didn’t add the OJ or salt. I omitted the berries and just used Banana and also added a few tbs of shredded coconut. DELICIOUS! thank you for a fantastic base recipe and Amen for coconut flour!! :D

    • Shirley on July 10th, 2012 10:48 am

      Hi Linda–First, welcome to gfe! :-) Second, I’m so happy that you were able to successfully tweak this recipe to your needs! I know my readers will love hearing about your changes. Yes, coconut flour is totally fabulous once you figure out its “requirements.” ;-)


  25. Vicky on July 14th, 2012 4:57 pm

    These look really good Shirley! And SCD legal if you replace the tablespoon of maple syrup with more honey! Yum, yum!

    • Shirley on July 15th, 2012 1:59 pm

      Hi Vicky–Thanks so much! Thanks, too, for sharing this recipe on your Gluten-Free SCD and Veggie Facebook page! As I was just sharing elsewhere, I’ve been backing off using our bees’ honey as we near the end of last year’s harvest and are not quite ready to pull this year’s honey. So I’m supplementing my honey usage (even a tad) and I also used the maple syrup to add just a little different flavor. But you’re right … honey alone could be used to make this recipe SCD legal. :-)


      • Vicky on July 15th, 2012 6:23 pm

        You are most welcome Shirley, it’s always nice to find recipes for treats my facebook friends will enjoy.

        We have a large bottle of maple syrup here which we were kindly given for Christmas by my son and daughter-in-law (who live near Toronto). Though it’s not legal for my other son, the rest of us enjoy it occasionally!

        I’m so envious of your supply of honey but my huge fear of anything that buzzes will always prevent me from keeping bees though I recognise the importance of bee keeping following the reports over the last few years regarding bee shortages.

        Keep up the good work!

  26. cheryl on August 11th, 2012 1:51 pm

    Mmmmm….those look adorable, and like great treats.

    • Shirley on August 16th, 2012 4:18 pm

      Thanks so much, Cheryl! They are yummy. I think Mr. GFE would be very happy if I made another batch. ;-)


  27. Susan on August 11th, 2012 3:29 pm

    These look fabulous Shirley! I don’t tolerate bananas well. Can you suggest an alternative ingredient? Also, do you think this recipe would work well with other fresh fruit?
    Thanks for sharing as always Shirley!

    • Shirley on August 16th, 2012 4:28 pm

      Hi Susan–Hmmm. I think you’d have to use something very similar to bananas in texture and consistency, even though it’s only 1/3 cup. Maybe another fruit puree? I think applesauce would be too thin, unless you just processed an apple yourself (in your food processor) for the puree. Mango puree (drained), pear puree (mostly drained of juice), or similar might work. I’m pretty sure that an equal amount of pumpkin puree or a slightly lesser amount of mashed avocado would work, but they would change the flavor significantly. Nut or sun butter might work, too. I do think that other fresh fruit would work, but I’d be concerned about the amount of juice and how that would change the recipe. Blueberries have relatively little juice compared to lots of fruit. Plus if you use another fruit puree, you could compound that. I’m sure that you’ll look at these ideas and figure something out though! ;-)


  28. Lynne on August 11th, 2012 7:07 pm

    It has been sooo hot here…haven’t turned on my oven for 2-1/2 months. Tomorrow, my dear, is FINALLY when I can make these! I’m so looking forward to it!! Mouth watering, taste buds a-churning! Thank you so much!

    • Shirley on August 16th, 2012 4:30 pm

      Hi Lynne–I so sympathize with you on not turning on the oven! It’s a rarity at my house and we pay for it when we do. I always look forward to the cooler months for unlimited oven usage and using my porch as my extra “refrigerator.” ;-) Hope you made these and enjoyed them!


  29. InTolerant Chef on August 12th, 2012 7:48 am

    What a lovely mix of ingredients and fruits, yummo!

    • Shirley on August 16th, 2012 4:32 pm

      Hey there, InTolerant Chef–Thank you! Some of my faves, and obviously yours, too. ;-)


  30. Sophie on August 13th, 2012 7:41 am

    Yum Yum yum! Could you use less eggs in here?

    • Shirley on August 16th, 2012 4:33 pm

      Hi Sophie– :-) I don’t think so on the eggs. Coconut flour usually requires a lot of eggs. Perhaps an egg substitute could be used for one or two of them? I’m not sure, but I’d love to hear about any experimenting that you do. ;-)


  31. Alisa on August 13th, 2012 8:23 pm

    You are the pound cake queen! These look SO yummy!

    • Shirley on August 16th, 2012 4:34 pm

      Hi Alisa–Ha! But that’s a cute title—thank you! ;-) This is a recipe from back in June, but for some odd reason, it went back out in the feed again. I’m glad that more folks are finding it and enjoying it though. :-)


  32. Mari on August 22nd, 2012 1:17 pm

    These look delicious, and how nice to find a recipe with ingredients that I actually have on hand! My husband and I recently moved to Falls Church, and we are loving Virginia. Everyone is so friendly and welcoming, and I have already discovered Wegmans, so I am really happy. Their gluten free selection is fantastic and so much cheaper than the Twin Cities. Home at last! I love being in the same state as one of my culinary idols – that’s you in case you didn’t know!

    • Shirley on August 25th, 2012 10:14 pm

      Hi Mari–Welcome to Virginia!! It’s fantastic to hear what a warm welcome you’ve had and that you have a nearby Wegmans. :-) Wegmans is a fave of mine, too. ;-) And oh my goodness on that last line, Mari, you are way too kind, but thank you so very much, dear!

      I do hope that you enjoy this recipe when you give it a try.


  33. Linda on August 23rd, 2012 9:19 am

    There can be a fine line between cake and muffins, and I think you’re safe going either way with these. They look great. I haven’t used coconut flour much because I know it can be tricky as far as moisture. So when I’m ready to give it a try, I’ll start with a recipe like this that I know works.

    • Shirley on August 25th, 2012 10:21 pm

      Thanks so much, Linda. I was very intimidated by coconut flour at first—and for the reasons you stated—but I’ve really been enjoying using it. Sometimes I add a small amount to recipes just to add some texture/sponginess, like my Brazilian Uncheese Biscuits. ;-) Otherwise, for recipes like this one, I haven’t found it as hard to figure out/work with as I imagined. I bet you’ll enjoy baking with it!


  34. SunnyB@andloveittoo on August 23rd, 2012 10:51 pm

    I didn’t even have to look at the ingredients to know that I wanted to make these this weekend.

    Now that I have looked at the ingredients, I have no doubt that I want to make these this weekend!


    • Shirley on August 25th, 2012 10:23 pm

      Hey Sunny–I hope you have success! They are not so impressive right after baking, but after they sit a while, those babies are truly yummy. ;-)


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