Blueberry Mango Muffins

Here are the amazing Blueberry Mango Muffins you have all been waiting to see.  My friends were 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 :).


4.7 from 12 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

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****


  1. I bought all the ingredients to make these then realized I didn’t see the canned coconut milk, I was so mad! But I found this site that had a substitution for coconut milk: 1 cup coconut milk = 1/3 cup melted dairy-free margarine + 2/3 cup liquid

    So I mixed butter with cashew milk and got my coconut milk substitution. I put 2 tablespoons in the batter and the muffins turned out really good! I was pleasantly surprised :)

      1. Sooo acorn, just no. Don’t do it. Perhaps the acorn flour is ground to fine but it basically seperated and floated to the top during baking leaving a sponge like consistency at the bottom…plus it didn’t taste good.

  2. can the fruit be frozen and do you use them from the frozen state? also can you substitute the eggs with just egg whites?? thankyou!!

  3. Love them! I ate one right out of the oven and it was very difficult to not eat another! Thank you for all you do!

  4. Hi there,

    Thanks for sharing the recipe!

    Was there a particular reason why you chose mangos and blueberries – or could any fruit be used?

    Can duck eggs be used?

    When I use eggs in recipes sometimes the baked good ends up smelling like rotten egg…Has this every happened to you and how do you overcome it?


  5. can you substitute almond milk in this recipe? I went out to get the ingredients for it today and I just realized that I forgot the coconut milk.

  6. I made this and it was absolutelyyyyyyy delicious. i just started a blog where i post the different recipes that i try. If you don’t mind, i would love to post this on my blog. i will use the pictures that i took myself and credit you for the recipe. i will even send you a link when i’m done :-)

  7. 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?

  8. 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!

  9. 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.

  10. 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 …

  11. 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.

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

  13. 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!

  14. 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!

      1. I made them tonight with egg replaced, as I also have an egg allergy and they didn’t turn out at all :( I have tried about 10 recipes with egg replacements and all have failed, unfortunately :(

  15. 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!

    1. 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

  16. 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

  17. 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.

  18. 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!

  19. 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!

  20. 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!

  21. 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

  22. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: