Lime and Coconut Blueberry Muffins
  • Cooking Time: 17-20 minutes
  • Servings: 12
  • Preparation Time: 15 minutes
  • 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
  1. Preheat oven to 400 degrees F.; line a 12 cup muffin pan with paper liners.
  2. In a small bowl, stir together 1/4 cup sugar and 1 teaspoon lime peel; set aside.
  3. 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.
  4. 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.
  5. 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.
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!