Name: Gluten-Free Blueberry and Coconut Muffins
Total time: PT2100.0S
Yield: 12
Ingredients: 80 milliliter Vegetable Oil; 240 milliliter Coconut Milk; 2 teaspoon Vanilla Extract; 1 Lemon; 250 gram Buckwheat Flour; 100 gram Caster Sugar; 2 teaspoon Baking Powder; 1/2 teaspoon Salt; 40 gram Coconut; 150 gram Fresh Blueberry

Gluten-Free Blueberry and Coconut Muffins

Recipe

4.7

3 ratings

These muffins were super simple and fun to make, and turned out extremely well considering this was my first time baking gluten-free. The muffins are delicious, dense, light, moist and look great.

Love This Recipe?

Add to plan

Gluten-Free Blueberry and Coconut Muffins

Save

These muffins were super simple and fun to make, and turned out extremely well considering this was my first time baking gluten-free. The muffins are delicious, dense, light, moist and look great.