Place frozen blueberries is a bowl.
Add rice milk.
Add honey.
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tin.
Bake at 350\u00b0 for 20-25 minutes.
Cool 1-2 hours and then top with Whipped Cream Frosting.
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
Serve.
heavy medium saucepan, combine blueberries, water and sugar over medium
ust until moistened. Fold in frozen blueberries.
Fill greased or paper
Put frozen blueberries in a microwavable cereal bowl and heat on high for about 20-30 seconds.
Add maple syrup and grape nuts and stir to combine.
Heat in microwave 10 seconds or so, just to be sure all the berries are thawed.
Top with whipped cream.
In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar.
Add eggs, milk and vanilla; mix well.
Stir in the dry ingredients just until moistened.
Fold in frozen blueberries.
Fill greased or paper lined muffin cups two thirds full.
Combined sugar and nutmeg; sprinkle over muffins.
br>Top frosted cake with blueberries and shredded coconut and serve
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
exture.
Add fresh blueberries. If you use frozen blueberries, dust with a
br>Spoon 3 cups of blueberries evenly over baked base.
scoop out 6 balls of frozen cream and roll in coconut
In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup
eep warm.
Meanwhile, place blueberries and remaining 1/3 cup
or 2 minutes. Place the frozen blueberries and hot syrup in a
venly over batter.
Scatter frozen blueberries evenly over top.
Carefully
he outside edges.
Spoon frozen blueberries into the center area of
f preserves and can be frozen or stored in the refrigerator
prinkle the surface evenly with blueberries. Return the cake to the
nd drain the fresh blueberries or drain the frozen blueberries. Set aside.
Heat the frozen blueberries, sugar and water in a small pot over a medium heat. Once the mixture starts to bubble, turn the heat down to low and let simmer and soften for 10 minutes. Take off the heat and mash slightly with the back of a fork.
In a medium bowl, mix the oats, milk, cooked blueberries and dried blueberries until combined.
Divide between two bowls or mason jars and store in the fridge overnight.
In the morning, top with the fresh blueberries and serve.