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Export 13 ingredients for grocery delivery
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!
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