Foodie Friday – Blueberry Coconut Muffins Recipe

Foodie Friday – Blueberry Coconut Muffins Recipe

This week we’re sharing a snippet from Nadia Damaso’s ‘Eat Better not Less’. Read on to find the recipe for these deliciously fluffy blueberry muffins with coconut and yoghurt…

blueberry muffins

You can never have too many blueberries!

A muffin is something we all love to have from time to time, preferably with a good cup of coffee or tea. But they usually contain plenty of sugar, white flour and other ingredients you’d rather stay away from. When you make muffins yourself, you do not only know exactly what you put in them, you can also replace the unhealthy ingredients with healthier alternatives! I replace the white flour with amaranth flour and coconut flour, both of them are gluten free as well. The yogurt is what makes these muffins stay moist, and the combination of blueberries and coconut makes you mentally wander to Hawaii. This is a good snack to have with a cup of coffee or tea.


Makes 6-8 muffins / GF, RSFM

  • 1 banana, ripe
  • 180g Greek yogurt
  • 1–2 tbsp sweetener of choice, e.g. honey
  • 1 tbsp coconut oil, melted
  • 2 tbsp shredded coconut
  • 2 tbsp amaranth flour
1 tbsp coconut flour
  • 1 tsp baking powder, gluten free
  • 1 pinch of salt
  • 4 handful blueberries, fresh or frozen


  • Greek yoghurt
  • Drizzle of honey
  • Handful of blueberries
  1. Preheat the oven to 180°C. Add muffin cups into the muffin tin.
  2. In a bowl, mash up the banana to a puree with a fork, add yogurt, sweetener honey and the melted coconut oil, stir well.
  3. In another bowl mix all the remaining ingredients. Pour wet ingredients into dry ingredients and stir just until well combined. Don’t over-stir.
  4. Equally fill the muffin cups with the batter and bake golden brown in the lower part of the oven for 25–35 minutes.
  5. Take the muffins out of the oven, let it cool for a bit if you like to eat them when they’re still a little warm or let it cool completely.

Variation – If you’re not taking the muffin with you as a snack, serve with a spoon of honey-sweetened Greek yogurt and fresh blueberries.

Eat Better Not Less: 100 Healthy and Satisfying Recipes by Nadia Damaso (Hardie Grant, £15)


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