Blueberry Coconut Cupcakes

Easy recipe for a light and fruity cupcake with B.C. blueberries

Do you know the muffin man? Who cares! These blueberry cupcakes are where it's at!


1 1/2 cups all-purpose flour
1 1/2 cups finely shredded unsweetened coconut
1 1/2 tsp baking powder
1/12 tsp baking soda
1 tsp salt
1 cup white sugar
1/2 cup coconut oil, melted and cooled
2 large eggs, room temperature
1/2 cup plain yogurt
2 tsp lime zest, finely grated
2 tsp lime juice
2 cups fresh or frozen B.C. blueberries

Preheat oven to 350 ºF (160 ºC).

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 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 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.

Coconut frosting and garnish

1 cup finely shredded unsweetened coconut
1/2 cup coconut oil, melted and cooled
1/2 cup butter, room temperature
1 tbsp lime zest, finely grated
2 tbsp lime juice
1 tsp salt
2 cups icing sugar, sifted
1/2 cup fresh B.C. blueberries
1/4 cup large flake coconut, toasted

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.

Spread onto cooled cupcakes.

Garnish with blueberries and coconut.

12 large cupcakes
Prep Time:
15 minutes
Cook Time:
30 minutes