Blueberry Coconut Muffins

I absolutely adore muffins. I don’t really know why, but a lovely moist, fruity muffin is truly delicious.

Blueberry Coconut Muffins

I grew up eating Blueberry Muffins every summer at our family home in New Hampshire. The house is surrounded by blueberry fields and what I wouldn’t give to make these muffins with fresh blueberries from our fields. A couple more months and then maybe! I remember my grandmother sitting at the wooden table in the kitchen making blueberry muffins many nights for dinner. I have no idea where the recipe she used came from, but it was printed on a small blue piece of paper, laminated, and pinned up on one of the cabinets.

Those muffins are quite different than these, but to be expected when switching ingredients to gluten and dairy free! These Blueberry Coconut Muffins are incredibly moist, almost dessert like, without being overly sweet.

This recipe also got rave reviews and high marks from my roommates, coworkers, and friends. So grab your bowls and start baking!

Ingredients needed. Please enjoy my name written on things…that roommate life.

Gather all your ingredients, preheat oven to 350 and either line your muffin tin with paper liners or spray the tin (I find spray works better with coconut flour muffins, they tend to stick to the paper liners). In one bowl, mix together your dry ingredients: a half cup of coconut flour, a half teaspoon of salt, a quarter cup of coconut sugar, a quarter cup of unsweetened shredded coconut, and one teaspoon baking powder. In a second bowl, mix together your wet ingredients: five eggs, a half cup of your dairy free milk of choice, two teaspoons avocado oil, and one teaspoon vanilla. Add your wet ingredients to your dry. Add one cup of blueberries, I used frozen as its a slightly cheaper option to fresh this time of year. Frozen also adds extra moisture—if you want drier muffins I would use fresh. Once mixed together, using either a ice cream scoop (MUCH preferred, but mine is in storage) or a quarter cup measure, scoop mixture into muffin tin. Makes roughly 9 or 10 muffins. Small tip I learned from my dad, with the extra cups that don’t have batter in them, fill about halfway with water for a more even bake on the rest of the tin! Bake for 25-30 minutes, until golden brown and when tested with a toothpick or knife it pulls away clean.

---

Blueberry Coconut Muffins

Gluten Free/Dairy Free/Refined Sugar Free

(Makes 9-10 muffins)

Ingredients:

• 1/2 c. coconut flour

• 1/2 tsp. salt

• 1/4 c. coconut sugar

• 1 tsp. baking powder

• 1/4 c. unsweetened shredded coconut flakes

• 5 eggs

• 1/2 c. dairy free milk of choice

• 2 tsp. avocado oil

• 1 tsp. vanilla

• 1 c. blueberries, frozen or fresh

Directions:

1. Preheat oven to 350 degrees.

2. Line or spray muffin tin.

3. In a medium bowl, mix together all dry ingredients.

4. In a separate small bowl, mix together wet ingredients, except blueberries.

5. Add wet ingredients to dry. Mix until combined and smooth.

6. Add blueberries. Combine

7. Using a ice cream scoop or 1/4 measuring cup, scoop batter into muffin tin.

8. Bake for 25-30 minutes, until golden brown.

9. Enjoy! Hungry hungry no more!