Gluten Free Coconut Blueberry Muffins
Indulge in the perfect blend of tropical sweetness and juicy berries with these Gluten-Free Coconut Blueberry Muffins! Made with wholesome ingredients like gluten-free all-purpose flour, unsweetened shredded coconut, and fresh or frozen blueberries, these muffins are naturally sweetened with honey or maple syrup for a guilt-free treat. The rich coconut oil adds moistness, while a splash of dairy-free almond milk keeps them light and fluffy. Whether you’re following a gluten-free diet or simply love healthy baked goods, these muffins are ideal for breakfast, brunch, or as a snack on-the-go. Ready in just 35 minutes, they offer a burst of flavor and texture in every bite. Perfectly golden brown and finished with soft hints of vanilla, they’re bound to become your new favorite gluten-free indulgence!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cups Unsweetened shredded coconut
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 Eggs
- 0.25 cups Coconut oil (melted)
- 0.5 cups Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Unsweetened almond milk (or any dairy-free milk)
- 1 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups with coconut oil.
In a large bowl, whisk together the gluten-free all-purpose flour, shredded coconut, baking powder, and salt until evenly combined.
In a separate medium bowl, beat the eggs, then add the melted coconut oil, honey or maple syrup, vanilla extract, and almond milk. Whisk until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold the blueberries into the batter, ensuring they are evenly distributed but taking care not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 294.6 g | 107% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 116.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 325 mg | 25% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
