Can you really say “no” to a classic blueberry muffin? I didn’t think so. COCONUT-Y, SLIGHTLY SWEET, LEMON FLAVOUR, HEALTHY, and PICKY HUSBAND APPROVED. You really can’t go wrong with these Gluten Free Blueberry Muffins.
It truly feels like summer is almost here in the Okanagan. I’m getting antsy waiting for all the yummy summer fruit to start appearing at the farmers market. But you can bet that as soon as the fruit is at the market, I’ll be buying all of it in bulk- especially some juicy blueberries.
These gluten free muffins are light, fluffy and are packed with filling ingredients. This power muffins will help you conquer the day! You can make these with frozen blueberries. But be warned. They will dye your batter blue, but that’s kind of fun, right?!
This batter will make 8-12 muffins depending on how large you want your muffins- totally personal preference, but if you make smaller muffins, keep an eye on the baking time.
Make these blissful gluten free blueberry muffins for a sweet summer picnic, baby showers, or just for your own lunch. They are fairly quick to make and a great addition to have at your weekly meal prep party! ♥
going crazy for muffins? check out these yummy ones.
gluten free blueberry muffins
Ingredients
dry ingredients
- 1/2 cup coconut flour
- 1 cup oat flour
- 1/4 cup unsweetened shredded coconut
- 1/3 cup cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh blueberries
wet ingredients
- 2 organic eggs
- 1 ripe banana
- 3/4 cup almond milk
- 2 tbsp coconut oil (melted)
- 1 tbsp lemon zest
- 2 tbsp maple syrup
Instructions
- Preheat oven to 350°F.
- Combine all the dry ingredients in one bowl. (If making your own oat flour, simply process 1 cup of oats in a food processor or blender under a flour consistency has formed).
- Melt the coconut oil, let it cool before adding it to the wet ingredients. Mash the banana, then add the rest of the wet ingredients together in a bowl.
- Add the wet ingredients to the dry ingredients. Place into lined muffin tins or grease the muffin tray (should make 8-12 muffins). Fill 3/4 of the way.
- Bake for 23-25 minutes, run a toothpick through them to check they are cooked all the way through. Let cool for 10 minutes in the muffin tins, then transfer to a cooling rack and let cool for 10 minutes before diving in!
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