The cream cheese in the centre of these makes them a real treat!


Prep time: 10mins

Cook time: 20 mins

Serves: 12


  • 6 eggs
  • 120g melted butter or coconut oil
  • 1Tbs raw honey
  • 1/8 tsp powdered stevia
  • Rind and juice of two lemons
  • 1 cup coconut cream or yoghurt
  • 1 cup desiccated coconut
  • 2 tsp baking powder
  • 1 cup coconut flour 
  • 3/4 cup fresh or frozen blueberries
  • 100g cream cheese (optional)

  • Extra blueberries for garnish (optional) 


  1. In  a large bowl beat eggs until light in colour, thick and fluffy (will take awhile but worth it).
  2. In a small pot slowly melt butter (or coconut oil) and honey until honey dissolves.
  3. Remove from heat and stir in coconut cream, lemon juice and rind.
  4. Sift coconut flour, baking powder and stevia into egg mixture, add desiccated coconut and butter mixture. 
  5. Gently fold until almost combined then add blueberries and continue mixing gently until completely combined, taking care to keep the air in the mixture.
  6. Half full greased muffin cases with mixture.
  7. Place a tea-spoon (depending on size of muffin case) of cream cheese on top.
  8. Completely cover with mixture to fill muffin case - they don't rise much so fill them up!
  9. Bake 160c for approx 20mins until firm to touch