Start by melting the honey, coconut oil, and almond milk together in a small saucepan over low to medium heat. Whisk together until well combined then remove from heat and set aside to cool.

Next preheat the oven to 325°F and grease or line a muffin tin for 8 cupcakes. Combine the dry ingredients (quinoa flour to salt) in a medium size bowl and sift together.

Separate the egg whites into a large bowl, while placing the egg yolks into the bowl with the dry ingredients. Once the honey mixture has cooled, add it to the dry ingredients/egg yolks along with the vanilla extract and lemon zest then stir everything together until just combined.

Next beat the egg whites until they are slightly stiff and fluffy then use a spatula to gently fold them into the bowl with the other ingredients.

Use a small ice cream scoop (or a spoon) to scoop the batter into the muffin tin so that each is 3/4 of the way full. Bake in the oven for 15-18 minutes, until they’re a light golden color around the edges. A toothpick should come out clean if you stick into the center. Allow to cool while you prepare the icing.

To make the icing, start by adding roughly 1 cup of fresh blueberries to a food processor and blend until completely pureed, about 30 seconds. In a large bowl, beat together the butter and cream cheese for about 15 seconds. Add about 1/2 cup of powdered sugar at a time and continue to beat on high. Lastly add the fresh blueberry puree one tablespoon at a time while continuing to beat on high. If the icing is too thin after 2 tablespoons, you can stop there but if it's still thick enough, add the other 2. Refrigerate until you’re ready to frost the cupcakes.

Once the cupcakes have cooled, place the icing in a plastic sandwich bag (or pastry bag) and cut off about 1/4 inch of one corner. Gently pipe the icing on top of each cupcake, working in a circular pattern from the inside out. Garnish with a small blueberry and enjoy!