Yogurt Coconut Muffins

Yogurt Coconut Muffins

Ready in 40 min. Ready in 40 min.
Makes app. 20 cookies Makes app. 20 cookies


  • 125 g Emborg Yogurt
  • 70 g Virgin Coconut Oil
  • 50 g Cream of Coconut
  • 4 g Vanilla Essence
  • Lemon Zest of One Lemon
  • 2 Eggs
  • 100 g Sugar
  • 175 g All-purpose Flour
  • 25 g Potato Flour 
  • 8 g Baking Powder  
  • 30 g Emborg Blueberries (frozen)
  • 40 g Blue Berries (dried)
  • 2 g Salt


For the streusel topping: 

  • 40 g Emborg Unsalted Butter
  • 50 g Cornflakes
  • 60 g Oats
  • 50 g Brown Sugar
  • 25 g All-purpose Flour
  • 2 g Nutmeg (grated)
  • 2 g Salt

These yogurt muffins are delicious and with a tasty twist of coconut - what's not to like? 


In a large capacity mixing bowl, blend yogurt, vanilla, lemon, coconut oil, and coconut cream.

In a mixer, whip eggs with sugar until creamy and double their size. Fold the whipped eggs in the yogurt mix

Blend the flours together with baking powder, baking soda, and salt.

Stir the flour mix in the yogurt mixture until just combined.

Consequently, fold in the blueberries gently not to break them.

Divide the batter in muffin forms and let it set while you prepare the topping.


Prepare the streusel topping:

Mix all ingredients together in a bowl, using your fingers. Divide out 10 - 15 gram of streusel to top each muffin.

Bake at 185 ºC approx. 12 - 15 min. (for a 60 g-muffin)