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RECIPE

10 INGREDIENTS•7 STEPS•35min

Gluten-Free Blueberry and Coconut Muffins

Name: Gluten-Free Blueberry and Coconut Muffins
Total time: 2100 s
Yield: 12
Ingredients: 80 milliliter Vegetable Oil; 240 milliliter Coconut Milk; 2 teaspoon Vanilla Extract; 1 teaspoon Lemon Juice; 250 gram Buckwheat Flour; 100 gram Caster Sugar; 2 teaspoon Baking Powder; 1/2 teaspoon Salt; 40 gram Coconut; 150 gram Fresh Blueberry

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.

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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/

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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:

Serves 12

1/3 cup

Vegetable Oil

1 cup

Coconut Milk

1/2 Tbsp

Vanilla Extract

1 tsp

Lemon Juice

2 cups

Buckwheat Flour

1/2 cup

Caster Sugar

1/2 Tbsp

Baking Powder

1/2 tsp

Salt

1/2 cup

Coconuts , shredded

1 cup

Fresh Blueberries

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.

Step 3

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Gluten-Free Blueberry and Coconut Muffins

Ingredients

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