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RECIPE
10 INGREDIENTS7 STEPS35min

Gluten-Free Blueberry and Coconut Muffins

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.
Gluten-Free Blueberry and Coconut Muffins Recipe | SideChef
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.
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
https://www.k33kitchen.com/
35min
Total Time
$0.51
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1/3 cup
Vegetable Oil
1 cup
Coconut Milk
1/2 cup
1/2 Tbsp
Baking Powder
1/2 tsp
1/2 cup
Coconuts , shredded
1 cup
or Frozen Blueberries
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Nutrition Per Serving

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CALORIES
218
FAT
12.5 g
PROTEIN
3.2 g
CARBS
25.8 g

Cooking Instructions

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Step 1
Preheat oven to 180 degrees C (350 degrees F).
Step 2
Mix the Vegetable Oil (1/3 cup) , Coconut Milk (1 cup) , Vanilla Extract (1/2 Tbsp) , and Lemon Juice (1 tsp) in a large mixing bowl.
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Nutrition Per Serving
Calories
218
% Daily Value*
Fat
12.5 g
16%
Saturated Fat
10.1 g
50%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
25.8 g
9%
Fiber
2.7 g
10%
Sugars
10.3 g
--
Protein
3.2 g
6%
Sodium
174.4 mg
8%
Vitamin D
--
--
Calcium
33.8 mg
3%
Iron
1.6 mg
9%
Potassium
178.6 mg
4%
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