Blueberry Mango Muffins

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Here are the amazing Blueberry Mango Muffins you have all been waiting to see.  The Cavegirl was in the mood to bake so we threw these together and they are absolutely amazing.  I just guessed the flavor combination would work, and yep it most definitely did.  I hope you all enjoy and don’t forget to leave some love once you make them :).

IMG 0372 1024x768 Blueberry Mango Muffins


4.7 from 10 reviews
Blueberry Mango Muffins
Prep time
Cook time
Total time
Serves: 9
  1. Preheat oven to 400 Degrees F
  2. Mix together your eggs, honey, coconut oil, coconut milk, salt and vanilla
  3. Sift together your baking powder and coconut flour and then combine with your wet ingredients
  4. Mix your batter well and then fold in your diced mango and blueberries
  5. If not, divide your batter into 9 muffin tins and bake for 20 minutes or until done
  6. Enjoy

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  1. I am not a baker; my house is still standing, AND these were so great!!! I’ve always had a raging sweet tooth and eating healthier was pretty much my death sentence I was sure because I would have to give up sweets. This recipe showed me that where there’s a will and good substitutes, there’s a way! thank you so much! I wonder what other combinations would work for muffins, strawberries?

  2. DELISH…. is all i have to say!!
    i have to give away some before i eat them all in the next few days

  3. I LOVED THESE! Very dense and sweet, but not too sweet. I did add a few drops of liquid stevia to the batter. I will make them again.

  4. Shannon says:

    These are so delicious! I got exactly 9 but could only fit 8 on my plate, so I taste tested the 9th one haha. Thanks for the great recipes!

  5. Thank you so much for sharing the recipe, it is one that I now keep in my recipe box and will bake again and again. These turned out delicious, fluffy, moist, just the perfect healthy mini-cake! Even my husband, who does not eat eggs, gave them 2 thumbs up.

  6. I’m just baking these, I will let you know how they turn out in about 20 minutes. I was only able to fill 4 muffins tin with the mixture. Eagerly waiting …

  7. Just made these using mango pulp and because its runny i didnt use milk. they are delicious!

  8. Catherine Woodard says:

    Just made these and all I can say is WOW! I followed the recipe exactly using fresh blueberries and mango and they turned out perfect. Next time I’ll use aluminum foil or silicone muffin cups. That way I won’t be tempted to eat the paper too. Love your recipies George.

  9. Made these this morning, doubled the recipe & made 48 mini muffins. They came out perfect, now we have goodies for the whole week!

  10. I made these last night before going to bed, and foolishly slept in this morning about 15 minutes after hubby, Mr 4 and Mr 6 got up, and THEY WERE ALL GONE ALREADY! Hubby looked at the recipe last night and said “they’re not muffins, they’re just scrambled eggs with fruit added” — guess the taste-test proved him wrong!

  11. Is it okay to use frozen blueberries and mangoes for this recipe?

  12. These sound delish! I can’t wait to make them. We have an egg allergy in our family. Do you think these would work with a flax meal/water substitute? Or do you have any suggestions ( other than banana – allergic to those too). Thanks for your help and all of your delicious recipes!

  13. I enjoyed these but my kids asked if I could make them next time with “less of a coconut flavor”; any suggestions? also I was only able to get 6 medium sized muffins and the didn’t rise much; I followed the recipe exactly except I probably added a little extra mango. Thanks!

    • I would replace the coconut oil with butter for the coconut taste. I don’t know what kind of coconut oil you used but different kinds have different flavor levels. Also, add a 1/4 teaspoon of baking soda as well. You can try 1/4 teaspoon baking powder and 1/4 teaspoon of baking soda. Hope this helps. Also, once you add the baking powder and soda, don’t let it sit long or the coconut flour will absorb more moisture and the reactions will fizz out before they are in the oven

  14. I made these to have on hand for when I’m feeling snacky…I didn’t have any mango, so I used the zest from one lemon to add a citrus flavor and they came out fantastic! I recommend using silicon baking cups though! I didn’t this time as I had some leftover paper cups I was trying to get rid of and they really stuck to the muffins. Didn’t make them any less tasty though! Thanks for the recipe :D

  15. Cori Leon says:

    i not an egg person so i made the blueberry mango muffins for a grab and go morning. i work 12 hours a day with a 2 hour commute. is this a complete meal or do i add some protein? i just start paleo.

  16. Anitaridge says:

    do you think i could substitute almond flour? i don’t have any coconut flour on hand

  17. Mikepulskamp says:

    I made a double batch of mini muffins! They were crazy great. I had four. My wife got two, AND THE DEMON DRESSED AS A PUPY ATE EIGHTEEN OF THEM! So I had to make more the next day. I added some lemon zest for a bit more pop. Really great!

  18. Made this these week. We’ve been Paleo for over a year and blueberry muffins are my FAVORITE. Didn’t have mango so I doubled the blueberries. SO GOOD. Very blueberry, but we like that! And these are probably the closest thing I’ve found to real muffins, even with so little “flour”. Thanks for the great recipe!

  19. Shelly R says:

    I made these muffins this morning for breakfast. They are truly amazing! Very simple to make, took minutes to throw together and get them in the oven. They turned out perfect, even considering the fact I forgot to add the milk! My daughter ate 3 of them! And I love that, because of all the healthy ingredients, and the small amount of sugars. Thanks for sharing, definitely is being added to our go to recipes!

  20. Awesome, I love that your expirimenting with them, I like mine eggie thats why I do them like this. You have to be careful with coconut flour, it is a moisture hog. I make mine in silicon muffin molds and they pop right out, never stick

  21. I made these once and I thought there wasn't enough coconut flour and they were still eggy after being cooked.

    Then I made them a second time with 1 cup of coconut flour vs. 1/4c but it was too much coconut for me.

    So, I made them a 3rd time w/ 1 cup of almond flour instead of coconut flour and 1 cup of blueberries & no mangos. The 3rd go round was my favorite and I found if you make them in tinfoil cupcake liners they don't stick! Next time I'm going to try this recipe w/ blueberry & banana.

  22. Oh wait til you taste one Esther, I challenge you to only eat one lol

  23. EstherW says:

    These just came out of the oven and my house smells heavenly!!

  24. Oh ok I have a strawberry mango recipe already posted :) on my recipes tab

  25. gojirama says:

    My 8 year old wants these, but with strawberries instead of blueberries and with "extra mango".

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