Prep time: 10 min

Cooking time: 25-30 min

Serving size: 12

Health Benefits of this Recipe

A healthier way to enjoy a blueberry muffin! These muffins are packed with antioxidants and contain healthy fats to support blood sugar stability.


Dry Ingredients:​

  • 1½ cups buckwheat flour
  • ½ cup shredded coconut
  • ½ cup coconut sugar
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • Pinch of salt
  • 1 cup frozen blueberries

Wet Ingredients:​

  • 2 eggs (whisked)
  • ½ cup coconut milk (from the carton)
  • ¼ cup coconut oil (melted)
  • ½ cup vanilla coconut yoghurt  
  • 1 tsp vanilla bean extract or vanilla essence
  • 1 tbsp apple cider vinegar


1. Preheat the oven to 160°C fan-forced and oil a muffin tray with coconut oil.

2. In a large bowl, add the dry ingredients and mix well.

3. In a separate bowl, add the wet ingredients and whisk to combine well.

4. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix until well combined.

5. Use a spoon to transfer the mixture evenly into the prepared muffin tray.

6. Place in the oven and bake for 25-30 minutes or until the muffins begin to turn golden.

Like this recipe? Find more in our recipe book for Mama’s.