Blueberry Coconut Muffins (gluten-free)


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Serves 12 | Prep Time 10 | Cook Time 22

Why I Love This Recipe

Recently, I started using coconut flour as a gluten-free alternative to all-purpose flour in certain baked goods. I wanted to create a simple muffin that leveraged the mild flavors of coconut flour, coconut milk and coconut oil, and blend them with a fresh berry. I'm fairly new to gluten-free baking so this is one of my early GF creations, but I hope to adapt many more.


Ingredients You'll Need

1 1/2 cups coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup dark brown sugar
1/2 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
2 eggs
1/3 cup coconut oil
2 cup coconut milk
1 teaspoon vanilla extract
1 1/2 cups blueberries


Directions

Preheat your oven to 350 F degrees. Lightly grease a standard 12-muffin tin and set aside.


In a large mixing bowl, combine the flour, baking powder, baking soda, brown sugar, salt and coconut.


In a separate medium bowl, whisk together the eggs, coconut oil, coconut milk and vanilla. Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in the blueberries.


Pour the batter into the prepared muffin pan with each tin about 1/2 to 2/3 full.


Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.


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