Coconut Blueberry Muffins

Coconut Blueberry Muffins

Coconut in all its guises is very trendy in the healthy food realm. Coconut oil especially seems to be everywhere and I have succumbed to the trend and have a tub of oil that I cook with instead of vegetable oil. (We do get bombarded with messages about what is good for us only to be told what was good last year is now not so lets see what the experts say next year about coconut.)

The one thing I do try to cut down on at the moment is sugar (I am sure sweet recipes outnumber the savoury ones two to one on my recipe index) and I really do feel a difference after a few days of not consuming any sugar. But I love baking and making ice cream far too much to cut it out completely. So the agreement with myself is to cut it out during the week and be a bit more relaxed on a weekend.

Coconut Blueberry Muffins

Coconut Blueberry Muffins

A friend gave me a coconut bread recipe by Beatrice Rabkin which I have been wanting to try for a while now. I used her recipe as the base but wanted to make muffins and added some berries, vanilla and cinnamon for more flavour.

These do not replace a piece of chocolate cake as a tea time treat at all but I think for a “mid afternoon slump snack” they are just perfect without the sugar overload.

Freeze them and pop them into the microwave for a minute or so until warmed through and sprinkle some grated cheese on top as a good on the run healthier snack. The blueberries also seem to intensify in flavour when you have reheated them.

Coconut Blueberry Muffins

Coconut Blueberry Muffins

Makes 12 muffins

3 cups fine desiccated coconut
1 tsp baking soda
1 tsp ground cinnamon
70 g coconut oil – melted
4 eggs
1 tsp vanilla extract
125g blueberries (about 1 cup)
flaked almonds

Preheat the oven to 180 degrees C and line a muffin pan with muffin cases.

Place the coconut, baking soda and cinnamon in a mixing bowl and mix. Beat the eggs with the vanilla extract in another bowl and add with the coconut oil to the dry coconut mixture. Mix well and then gently mix in the blueberries. Spoon the mixture into the muffin cases. Sprinkle with some flaked almonds and bake for about 15 minutes until crispy on top and when inserting a spike it comes out clean.

Chicken and Chickpea Coconut Curry
Lemon Ricotta Cake



Leave a Reply

error: Image can be purchased on