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Blueberry Chai Muffins with Coconut Flour


Preparation Time
10 minutes

Cooking Time
15-17 minutes

Makes 10 muffins

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 100g gluten free plain flour
  • 35g Lucy Bee Coconut Flour
  • 1 level tsp. gluten free baking powder
  • ½ tsp. Lucy Bee Chai Mix
  • A pinch of Lucy Bee Himalayan Salt
  • 1 tsp. lucuma powder
  • 3 tbsp. honey
  • 3 tbsp. Lucy Bee Coconut Oil, melted
  • 1 tsp. vanilla extract
  • 4 eggs
  • 100g fresh/frozen blueberries


  1. Preheat the oven to 180C, 350F, gas mark 4 and line a muffin tray with 10 muffin cases*.
  2. Sieve Lucy Bee Coconut Flour into a mixing bowl, then add the plain flour, baking powder, Lucy Bee Chai Mix, Lucy Bee Himalayan Salt and lucuma powder and mix together, then set aside.
  3. In a separate bowl whisk the eggs with the honey, vanilla extract and melted Lucy Bee Coconut Oil and stir until fully combined.
  4. Mix the wet and dry ingredients together and a batter has formed, then stir the blueberries into the mixture.
  5. Spoon the mixture into the muffin cases, roughly 1 tbsp. per case, and bake for 15-17 minutes (or until a knife inserted into the middle of one, comes out clean).
  6. Remove from the oven and allow to cool, before serving.
  7. *TIP: the mixture is quite sticky, you can always grease your muffin cases to prevent it sticking to the case.

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