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Lime and Blueberry Muffins with Cocobella Strawberry Coconut Yoghurt

  • Total: 45 mins
  • Serves: 6


  • 1 cup of buckwheat flour
  • 1 tbsp tapioca flour
  • 1 tsp baking powder
  • ¼ cup rice malt syrup
  • ¼ cup coconut oil, melted
  • Juice and zest of one lime
  • 1 ¼ cups coconut milk
  • 1 tbsp flaxmeal
  • ¼ cup organic frozen blueberries
  • ¼ cup coconut flakes
  • 500g Cocobella Strawberry coconut yoghurt


  1. In a bowl, mix the buckwheat flour, tapioca flour, baking powder, flaxmeal and zest together.
  2. Add the lime juice, coconut milk, coconut oil and rice malt syrup and mix well but do not over mix.
  3. Stir through the blueberries.
  4. Using an ice-cream scoop, divide the batter into a lined muffin tin. Top with coconut flakes before baking at 190C for 30 minutes.
  5. When ready, remove from oven. Allow to cool.
  6. Cut each muffin in half and fill with a teaspoon of Cocobella Strawberry coconut yoghurt. Enjoy!

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