Best Gluten-Free Cupcakes Recipe With Blueberries

2/3 cup fresh blueberries plus some extra, for decorating
1/2 cup + 1 teaspoon coconut flour 50 grams
2 cups almond meal 210 grams
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup coconut oil at room temperature, should be the consistency of softened butter
1/2 cup coconut sugar packed
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract

Preheat your oven to 350°F and line a muffin tin with cupcake liners.
In a small bowl, toss the blueberries with 1 teaspoon of coconut flour and set aside.
In a separate small bowl, mix the almond meal, 1/2 cup coconut flour, salt and baking powder. Set aside.
In a large mixing bowl, use a hand mixer to beat the softened coconut oil with the coconut sugar until the coconut sugar is just moistened. Add in the honey, eggs, and vanilla, and beat until well mixed.
Stir the dry ingredients into the wet ingredients until well combined. Then, gently fold in the blueberries (add all the coconut flour that they were tossed in), being careful not to break them.
Divide the batter between 11 muffin cavities, spreading it out evenly. Let the batter sit for 5 minutes before baking.
Bake the muffins for 15 minutes. Then, lightly tent the muffins with foil (shiny side down) and bake for an additional 8-10 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting (about 1 hour).

Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top. You can save it for a smoothie later.
Spoon the chilled cream at the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer on high speed until light and fluffy.
Transfer the mixture to a piping bag (or use a Ziploc bag with a corner snipped off) and pipe it onto the cupcakes. Garnish with a few berries and serve.