Lime and blueberry muffins with coconut yoghurt (GF)

The abundance of limes (and other citrus) keep flowing in from my parent in laws garden and although I utilise them in my savoury and sweet meals, there are still so many left. I LOVE citrus fruit and am so happy that they are readily around most of the year. I baked these lime and blueberry muffins the other day but I must admit that they remind me of scones- I am not complaining though because either or, they are delicious!


Makes six.

1 cup of buckwheat flour

1 TBSP tapioca flour

1 TSPN baking powder

1/4 cup rice malt syrup

1/4 cup coconut oil, melted

Juice and zest of one lime

1 1/4 cups coconut milk

1 TBSP flaxmeal

1/4 cup organic frozen blueberries

1/4 cup coconut flakes

  1. In a bowl, mix the buckwheat flour, tapioca flour, baking powder, flaxmeal and zest together.
  2. Add the lime juice, coconut milk, coconut milk and rice malt syrup and mix well but do not overmix.
  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. Serve as desired.


❀I ended up cutting them in half and spooning the new Purecocobella strawberry coconut yoghurt (click here) in between… reminded me exactly of a fancy version of traditional scones with jam and cream. Just a healthier and cruelty-free version!

❀As most of you know, I love milling my own buckwheat flour and using them in my baking however you could easily substitute with another gluten-free flour (please note coconut flour will require different measurements) or spelt flour.

❀You could omit the lime or substitute with lemon/orange.

Happy baking!

Di ♡

“The Earth does not belong to us: we belong to the Earth.”– Marlee Matlin.

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