Blueberry, Lime & Coconut Muffins

By Heather Sheridan  ●  May 7, 2023

These tangy, fruity vegan muffins are a great way to start your morning.

  1. Preheat the oven to 185C (fan assisted oven). Line a muffin tin with muffin cups and set aside.
  2. In a small bowl combine oat milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, coconut oil, lime zest, lime juice and vanilla extract. Add oat milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix – a few lumps are okay. Gently fold in the coconut and blueberries.
  4. Batter should be quite thick and scoopable. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
  5. Remove from heat and allow muffins to cool before removing from the pan.

   Prepped in 15 minutes

    Ready in 45 minutes

  Serves 12 muffins

  • 1 cup oat milk
  • 1 tsp apple cider vinegar
  • 2 cups spelt flour
  • 2½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup granulated sugar
  • ¼ cup + 1 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • Zest of 1 lime
  • Juice of 1 ½ limes
  • ¼ cup toasted desiccated coconut
  • 1½ – 2 cups fresh blueberries
Glazing (optional)
  • 1 cups confectioners sugar
  • 1 tbsp fresh lime juice
  • ½ tsp lime zest
  • 1 tbsp oat milk (slowly add more if needed for consistency)

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