Blueberry Muffins


30 minutes




12 Muffins


  • 2 - 2oz packets inner-ēco™ 100% Fresh Frozen Puréed Young Coconut
  • 1 cup water
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups frozen blueberries


  • Preheat oven to 425 F
  • In a medium size bowl whisk together coconut, water, zest, lemon juice, egg, and vanilla
  • Place flour, sugar, baking powder, baking soda, and salt into a large bowl for mixing
  • Place blueberries into the dry flour mixture; gently mix to coat the blueberries with flour
  • Pour the wet ingredients into the dry mix
  • Using a rubber spatula fold the wet ingredients into the dry and fold only until the ingredients are combined
  • Do not over mix the batter or the muffins will be tough
  • You will have flour that is not completely incorporated into the batter, that’s ok
  • Using a non-stick muffin pan, use pan spray to coat each muffin cup
  • Divide the muffin batter evenly among the muffin cups
  • Place the muffins in the oven; reduce heat to 375 F
  • Bake muffins for 25 minutes, turning the pan once if needed at 20 minutes to evenly brown the muffins