• Cooking Time: 17-20 minutes
  • Servings: 12
  • Preparation Time: 15 minutes


Sometimes it's like an episode of Chopped in my kitchen. These muffins were the result of having to use up a pint of blueberries and having to use what I had on hand. The recipe is a keeper!


  • 3/4 cup sugar, divided
  • 2 teaspoons freshly grated lime peel, divided
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup flaked coconut
  • 1 pint fresh blueberries
  • 1/2 cup coconut milk
  • 1 egg, slightly beaten
  • 1 (5-6 oz) container lime flavored Greek yogurt
  • 6 tablespoons coconut oil, melted
  • 1/2 teaspoon vanilla


  • Preheat oven to 400 degrees F.; line a 12 cup muffin pan with paper liners.
  • In a small bowl, stir together 1/4 cup sugar and 1 teaspoon lime peel; set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, coconut, and remaining lime peel and sugar. Stir in the blueberries and set aside.
  • Add the milk, the egg and the yogurt to a large, microwave safe measuring cup. Use a fork to blend the mixture. Microwave for about 30 seconds, or just until the mixture is at room temperature; stir in the coconut oil and the vanilla. Add the milk mixture to the flour mixture and gently stir with a rubber spatula until just blended.
  • Spoon the batter into the lined muffin cups. Sprinkle the sugar/lime mixture over the tops of the muffins. Bake for 17-20 minutes, or until the tops spring back when lightly touched. Remove the muffins from the pan and cool on a wire rack.

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