Blueberry and lemon cupcakes made with Truvia calorie-free sweetener

Delicious, moist and zingy lemon and blueberry cupcakes. Perfect to indulge innocently.

Serving size





  • 1 cup buckwheat flour

  • ½ cup almond flour

  • 1 scoop vanilla protein powder

  • 4 tablespoons of Truvia

  • 1 teaspoon baking powder

  • 2 eggs

  • Zest and juice of 1 large lemon

  • 1 teaspoon vanilla extract

  • 2 tablespoons coconut oil

  • 1 cup fresh blueberries

Lemon Drizzle

  • 1 cup of coconut milk

  • Zest and juice of 1 lemon

  • 2-3 tablespoons of Truvia

  • 1 heaped tablespoon cornflour


Get Baking!
  • 1.

    Preheat the oven to 190 degrees C and grease two small Bundt cake tins.

  • 2.

    Stir together the buckwheat flour, almond flour, protein powder, Truvia and baking powder in a large bowl.

  • 3.

    Whisk together the eggs, lemon zest and juice, vanilla extract and coconut oil, then pour this mixture into the dry ingredients and mix well.

  • 4.

    Fold in the blueberries - you should have a smooth, quite thick batter.

  • 5.

    Spoon this between the two cake tins and bake for about 20 minutes, until cooked through.

  • 6.

    Leave to cool in the tin for a while, then use a knife to gently release the cakes and turn them out onto a wire rack to cool completely. If the bottoms are uneven, wait until they are cool to gently slice any surplus cake mixture.

  • 7.

    Now make the drizzle: Heat the coconut milk, lemon zest and juice and stevia in a small pan. Bring to the boil then turn down to a simmer for a few minutes. Mix together the cornflour with a little cold water to make a paste, then pour this into the pan and whisk continuously until you have quite a thick sauce.

  • 8.

    Drizzle this between the two cakes so it pours down the sides and leave to set for about 5-10 minutes. Arrange a few extra blueberries on top and scatter over a little extra lemon zest.

  • 9.

    Now slice up and serve! Keep in an airtight container in the fridge for a couple of days.

This delicious recipe has been developed and baked by one of our favourite bloggers. Head to http://www.spamellab.com/ for more recipe inspiration using Truvia.