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Healthy Blueberry Muffins with Coconut Yogourt

* Dairy-free, lactose-free and refined-sugar free.


  • cup sprouted wheat flour or spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder aluminum free
  • ½ tsp celtic sea salt
  • 1/3 cup coconut oil & ghee
  • 1 cup coconut sugar
  • 1 free-range egg
  • 1 cup vanilla coconut yogourt
  • 1-2 cup organic blueberries frozen or fresh


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the wheat, baking soda, baking powder and sea salt (dry ingredients). Mix well and set aside.
  3. In a separate bowl, cream coconut oil & ghee and coconut sugar.
  4. Add an egg to the coconut oil & ghee and coconut sugar (wet ingredients). Mix well.
  5. Add coconut yogourt to the wet ingredients. Mix until combined.
  6. Add the dry ingredients to the wet ingredients and stir just until combined.
  7. Fold in the blueberries.
  8. Scoop into muffin liners.*
  9. Bake for 20-25 minutes. When an inserted toothpick comes out dry, they are done.

Recipe Notes

*Remove an egg from the fridge right away so it will warm to room temperature. Otherwise, it can make the coconut oil & ghee clumpy and difficult to mix. Although, it should be okay as long as you mix the coconut oil & ghee with the coconut sugar first.

*This batter is very sticky. Because of this, I thought the muffins would not be very fluffy or moist (boy was I wrong). Do not add any liquid to this recipe (like I was tempted to), it is unnecessary. However, I found it helpful to dip my spoon in cold water when scooping the batter into the muffin liners.