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RECIPE
10 INGREDIENTS7 STEPS35MIN

Gluten-Free Blueberry and Coconut Muffins

4.7
3 Ratings
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234 Saved
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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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.

35MIN

Total Time
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG
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

Directions

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Step 1
Preheat oven to 180 degrees C (355 degrees F).
Step 2
Mix the Vegetable Oil (80 milliliter), Coconut Milk (240 milliliter), Vanilla Extract (2 teaspoon), and Lemon Juice (1 teaspoon) 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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