Step 1

Preheat the oven to 180C/350F.

Step 2

In a large bowl mix the butter and sugar until light and fluffy.

Step 3

Next add the flax eggs, coconut yoghurt, milk, lemon juice, vanilla and stir.

Step 4

Then sieve and add the flour, baking powder and baking soda. Fold in with the wet ingredients and then add the desiccated coconut and blueberries until combined.

Step 5

Spoon into 6 large muffin cases. Place into the oven for 25 minutes. Check they are ready by inserting a skewer, if it comes out clean they are ready. If not, leave for a few more minutes.

Step 6

Leave to cool in the tin for 5-10 minutes before transferring to a cooling rack.

Step 7

Enjoy straight away or keep in an air tight container for 2-3 days. I like to serve mine with some extra coconut yoghurt and blueberries on top!