Gluten, Lactose and Sugar Free Blue Berry Cupcakes 20 light and airy mini muffins 3 cups almond meal 4 eggs 2 tsp vanilla extract 1/4 cup honey 3 tbsp lemon juice 2 cups blueberries 1/3 cup coconut oil 1 tsp baking soda add enough coconut milk for a smooth consistency If you do not have almond meal then grind the almonds in a grinder/food processor. Beat the eggs in a bowl and add the vanilla extract, honey, lemon juice and coconut oil. Mix well. Add the almond meal and baking soda and mix well. Add the blueberries and mix gently. I baked them in mini muffin pans for approx. 15 min on 350 F. Ingredients for the frosting: 1 egg white 1/4 cup maple syrup (the best quality if u have) 1 tbsp lemon juice 1/4 cup blueberries