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