With the festive season around the corner, tongues would be wagging for various delicious Christmas treats. The dinner table would be bound to have your log cakes, pies, and cookies but why not add another simple delicacy? Blueberry muffins would be sure to add colors to your spread and they also work up as a unique treat.

30 minutes




Adjust Servings
1 ½cups all-purpose flour 195g
3/4cup Naturel Organic Coconut Nectar 150g
1tbsp Naturel Organic Coconut Nectar for muffin tops
1/4tsp fine sea salt
2tsp baking powder
cup Naturel Organic Extra Virgin Coconut Oil 80ml
1 Large egg
⅓ - ½cup Milk 80 - 120ml; dairy and non-dairy both work
1 1/2tsp vanilla extract
180 - 240ml fresh or frozen blueberries


Pre-heat oven
- Heat oven to 400 degrees Fahrenheit and line 8 standard-sized muffin cups with paper liners
Prepare the batter
- Whisk the flour, Naturel Organic Coconut Nectar, salt, and baking powder together in a large bowl
- Add Naturel Organic Extra Virgin Coconut Oil into a measuring jug that holds at least one cup. Add the egg then fill the jug to the 1-cup line with milk (⅓ to ½ cup milk). Add vanilla extract and whisk to combine the wet ingredients.
- Add milk mixture to the bowl with dry ingredients then use a hand whisk to combine. Do not overmix and fold in the blueberries. (The batter should be thick and “scoopable”)
- Divide the batter between the 8 muffin cups.
- Divide the batter between the 8 muffin cups.
- Bake muffins for 15-20 minutes or until the tops are no longer wet and a toothpick can be inserted into the middle of the muffins and only comes out with crumbs and no wet batter.
- Transfer to a cooling rack and enjoy!