Blueberry Coconut Cupcakes | BC Blueberry Council

Ingredients

• 1.5 cups (195 g) All purpose unbleached flour
• 1.5 cups (195 g) Finely shredded unsweetened coconut
• 1.5 tsp (7.5 ml) Baking powder
• 1.5 tsp (7.5 ml) Baking soda
• ⅛ tsp (pinch) Salt
• 1 cup (165 g) White sugar
• ½ cup (120 ml) Coconut oil, melted and cooled
• 2 Large eggs, room temperature
• ½ cup (120 ml) Plain yogurt
• 2 tsp (10 ml) Lime zest, finely grated
• 2 tsp (10 ml) Lime juice, fresh
• 2 cups (300 g) B.C. Blueberries, fresh or frozen - divided in half