Coconut and Blueberry Cupcake Muffins


  • 50g Doves Farm Organic Coconut Flour
  • 1 tbsp baking powder
  • 75g caster sugar or xylitol
  • 3 eggs
  • 50ml oil
  • 5 tbsp water
  • 1 tsp lemon rind, grated
  • 75g blueberries


  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a tart or muffin tray.
  3. Measure the coconut flour and baking powder into a bowl and stir to combine.
  4. Stir in the xylitol or sugar.
  5. Break the eggs into a mixing bowl or kitchen blender, add the oil, water and grated lemon rind and beat until smooth.
  6. Add the prepared flour blend and pulse until the mixture starts to thicken.
  7. Set aside six blueberries and stir in the remainder.
  8. Divide the mixture between the cupcake cases.
  9. Place one of the reserved blueberries on the top of each cupcake muffin.
  10. Bake for 35-40 minutes.