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gluten-free-blueberry-muffins-with-coconut

Gluten-Free Blueberry Muffins With Coconut

Delicious gluten-free blueberry muffins with a hint of coconut.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Gluten-Free Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 cup Coconut Milk
  • 0.5 cup Coconut Oil melted
  • 2 Eggs large
  • 1 teaspoon Vanilla Extract
  • 1.5 cups Blueberries fresh or frozen
  • 0.5 cup Shredded Coconut

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the coconut milk, melted coconut oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries and shredded coconut.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Blueberry, Coconut, Gluten-Free, Muffins
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