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Blueberry Coconut Cupcakes

Blueberry Coconut Cupcakes

12 large cupcakes


1.5 cups (195 g) All purpose unbleached flour
1.5 cups (195 g) Finely shredded unsweetened coconut
1.5 tsp (7.5 ml) Baking powder
1.5 tsp (7.5 ml) Baking soda
⅛ tsp (pinch) Salt
1 cup (165 g) White sugar
½ cup (120 ml) Coconut oil, melted and cooled
2 Large eggs, room temperature
½ cup (120 ml) Plain yogurt
2 tsp (10 ml) Lime zest, finely grated
2 tsp (10 ml) Lime juice, fresh
2 cups (300 g) B.C. Blueberries, fresh or frozen - divided in half

Frosting and Garnish
1 cup (160 g) Finely shredded unsweetened coconut
½ cup (120 ml) Coconut oil, melted and cooled
½ cup (120 g) Butter, room temperature
1 tbsp (15 ml) Lime zest, finely grated
2 tbsp (30 ml) Lime juice, fresh
⅛ tsp (pinch) Salt
2 cups (300 g) Icing sugar - sifted
½ cup (80 g) B.C. Blueberries, fresh
¼ cup (35 g) Large flake coconut, toasted


Pre-heat oven to 350F/160C. In a bowl, combine flour, coconut, baking powder, baking soda and salt, set aside. In a large bowl, cream together sugar and coconut oil until light and fluffy.  Beat the eggs in one at a time. Add the yogurt, lime zest and lime juice.  Slowly mix in the flour mixture. Gently fold in half the blueberries. Spoon batter into a lined muffin pan and top with the remaining 1 cup of blueberries. Bake in the middle rack of a pre-heated 350F/160C oven for 35-40 minutes or until cake tester comes out clean. Cool for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.

Frosting and Garnish
In a large bowl, using a hand mixer, cream together the shredded coconut, coconut oil, butter, lime zest, lime juice and salt. Blend in the sifted icing sugar until creamy. Let icing stand for a few hours at room temperature to thicken. Frost onto cooled cupcakes. Garnish with blueberries and coconut.