Preheat oven to 300 degrees F (150 degrees C).
Mix together Almond Flour (100 gram), Salt (1 pinch), Blueberry Powder (1/2 teaspoon), and Baking Powder (1 teaspoon).
Add Plain Unsweetened Yogurt With Active Cultures (2 tablespoon), Vanilla Bean Paste (1 teaspoon), and Honey (2 tablespoon). Mix until combined well.
Add Large Egg (2) and stir until only combined.
Butter the muffin cases with Coconut Butter (to taste).
Put the muffin cases half full and then add about 5-10 blueberries.
Then add the rest of the mixture on top. The muffin cases should be 3/4 full. Decorate the cupcakes with Fresh Blueberries (1/3 cup).
Bake for about 30 minutes until golden and the toothpick comes out clean. Remember that they will keep baking a little bit after you take them out of the oven.
Deseed and peel the Avocado (2)
Blend Dates (1/2 cup), Honey (1 teaspoon), Coconut Butter (2 tablespoon), Blueberry Powder (3 tablespoon), Vanilla Bean Paste (1 teaspoon), Salt (1 pinch), and avocado together until smooth. Let it cool down in a fridge while the cupcakes are cooling.
When the cupcakes are at room temperature, then decorate them with frosting. Use a piping bag and make some roses on top or whatever you would like to see on your cupcakes.
Sprinkle on Edible Flowers (to taste) and Fresh Blueberries (to taste). Serve and enjoy!