Blueberry muffins have always been a favourite of mine, but with all the modifications I usually make to my recipes, I had not found one that worked for me—until now.
If you read my blog regularly, you know that coconut is one of my favourite ingredients, so when I found a blueberry muffin recipe that contained coconut, I was all over it. I made a few changes to the original recipe and came up with these delicious gems. They don't last long when I make them, and I'm pretty sure it will be the same when you make them.
1 3/4 cups gluten-free all-purpose flour blend (I used Bob's Red Mill)
3 tsp baking powder
1 tbsp ground flax seeds
1/2 tsp salt
1 tsp xanthan gum
1/2 cup melted coconut oil (plus extra for greasing muffin tin)
1/2 cup coconut sugar
1/2 cup warm non-dairy milk
1/2 tsp vanilla
2 tbsp lemon juice
1 large ripe, mashed banana
3 tbsp unsweetened shredded coconut
1 cup wild blueberries (if using frozen, partially thawed*)
* While partially thawing blueberries, place them on paper towels to absorb the extra moisture.
Preheat oven to 375°F
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a large bowl, whisk together the flour, baking powder, flax seeds, salt, and xanthan gum.
In a medium bowl, mix together the coconut oil, coconut sugar, and non-dairy milk.
In a small bowl, mix together the lemon juice, mashed banana, shredded coconut.
Add the coconut oil mixture to the dry mixture stir until combined taking care not to over mix. Fold in banana mixture until incorporated. Fold in blueberries.
Divide batter into the 12 muffin cups. Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Makes 12 muffins