COCONUT BLUEBERRY MUFFINS
These muffins are the perfect addition to a more lighter take on the normal sugary muffin, with ingredients like coconut oil, coconut sugar and plant based milk you get not only a different texture but a unique coconut and blueberry flavored treat!
Ingredients
Makes 6
1 ¼ Cups of Gluten-free all purpose flour
1 Cup of blueberries [washed and dried]
2 Teaspoons Baking powder
½ Cup of coconut sugar
¼ Teaspoon of salt
2 Tablespoons of coconut oil [melted]
½ Cup of a plant based milk [ or regular milk]
2 Eggs [whisked]
¼ Teaspoon of vanilla extract or blueberry extract
Preparation
Preheat your oven to 350 F. Place your muffin tin on the counter and place your cupcake paper liners in the hollows of the tray; if not just spray your muffin tins with coconut or vegetables spray and set aside for later use. In a medium bowl place in your whisked eggs and pour in your melted coconut oil, milk and vanilla extract; whisk until the wet ingredients incorporate. In a large bowl place in your gluten free flour and blueberries, toss with your hands so that the flour sticks somewhat to the berries, this step prevents the berries from going to the bottom while baking; place in your baking powder, coconut sugar and salt; mix everything to combine. Once the dry ingredients are done start by slowing pouring in your wet ingredients into the dry ingredient bowl and start mixing with either a fork, spatula or wooden spoon until the mix is all combined; make sure not to over mix as this makes the batter tough. Start by pouring the batter into the prepared muffin tins and bake for 20 to 25 minutes; a little side note before the muffins cool I take a toothpick and stick it in the middle of the muffin if it comes clean and without batter then the muffin is done. Once the muffins bake make sure to cool them either on a cold surface or cooling rack for at least 10 minutes. Serve and enjoy!
