Blueberry-and-coconut breakfast muffins

The kids will love these yummy blueberry-and-coconut breakfast muffins. Make them in bulk and freeze for those busy mornings when you don’t have time to make breakfast.


Think of muffins as a little work going a long way. They’re a bit of a mission to make, but you can make a load in one go and they freeze like a dream – heat a couple quickly and you’ve got a great instant breakfast.

ALSO SEE: Savoury sweetcorn and courgette muffins

*Makes 10
*Prep time: 15 mins
*Cooking time: 30 mins


  • 3 apples, peeled, cored and grated
  • 4 eggs, at room temperature
  • ¼ cup (60ml) melted butter
  • 3 tablespoons honey
  • 1 cup desiccated coconut
  • ½ cup coconut flour, sieved
  • ¼ cup flax seeds, ground in a coffee grinder
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ cups fresh blueberries


  1. Preheat the oven to 180°C.
  2. Line a 12-cup muffin pan with muffin cups. Whisk together the wet ingredients in a bowl. Combine the dry ingredients in a separate bowl.
  3. Add the dry ingredients to the wet and mix until just combined.
  4. Immediately fold through the blueberries. The batter will thicken as it sits, so do this right away.
  5. Use an ice-cream-sized scoop with a lever (a ¼ cup scoop) to fill 12 muffin cups. (If you don’t use a scoop the tops won’t be quite as round.)
  6. Bake for 25-30 minutes or until cooked through.
  7. To heat from the freezer, just pop the muffins in a moderate oven to defrost and warm up. Breakfast is served!


Recipe courtesy of Real Meal Revolution’s Raising Superheroes by Professor Tim Noakes, Jonno Proudfoot and Bridget Surtees

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