The blueberries, orange zest, and sweetness of the agave syrup in these cupcakes go well together, and the crushed pistachios on top make them extra satisfying. Great for brunch or any other sweet event!
Ingredients: 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup blueberries. 1/4 cup agave syrup. 1/4 cup orange juice. 1/4 cup unsalted butter, softened. 1/4 cup plain yogurt. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup crushed pistachios. 1 tsp orange zest. 1/2 tsp vanilla extract.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. In another bowl, whisk together the softened butter and agave syrup until well combined. Add the egg and continue to whisk until the mixture is creamy and smooth. Stir in the plain yogurt, orange juice, orange zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. Gently fold in the blueberries and crushed pistachios. Divide the batter evenly among the cupcake liners in the muffin tin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can optionally drizzle some agave syrup on top and sprinkle extra crushed pistachios for garnish. Enjoy your delightful Blueberry Orange Brunch Cake Cupcakes!
Prep Time: 15 minutes
Cook Time: 20 minutes
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