Blueberry Coconut Muffins [gluten-free]
By: Harvey Morris
Published: Thursday, December 26, 2013 - 10:50am

Ingredients




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

Preparation

1 Preheat your oven to 350 F degrees. Lightly grease a standard 12-muffin tin and set aside. 2 In a large mixing bowl, combine the flour, baking powder, baking soda, brown sugar, salt and coconut. 3 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. 4 Pour the batter into the prepared muffin pan with each tin about 1/2 to 2/3 full. 5 Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

About

This recipe for blueberry coconut muffins is gluten-free and makes a great, hearty breakfast option. It’s still easy to find fresh blueberries at my local Mariano’s, which has a great variety of berry harvests available right now in Chicago.
One of the things I like about this recipe is the use of coconut flour, coconut oil and coconut milk to achieve a flavor-upon-flavor layering that is subtle enough to let the fresh blueberries be the star of the show. The coconut flour also has a mild sweetness that elevates and pairs well with the blueberries.