Best 2 Gluten Free Coconut Blueberry Muffins Recipes
Attention, muffin lovers and gluten-free enthusiasts! Prepare to tantalize your taste buds with our exquisite Gluten-Free Coconut Blueberry Muffins, a delightful treat that combines the tropical allure of coconut with the vibrant burst of blueberries. These muffins are not just another breakfast option; they're a symphony of flavors and textures that will elevate your morning routine.
Dive into the culinary adventure we've crafted for you, featuring three irresistible variations to satisfy every palate. The Classic Coconut Blueberry Muffins offer a harmonious blend of coconut and blueberry flavors, while the Lemon Coconut Blueberry Muffins add a zesty twist that will awaken your senses. For those who crave a touch of indulgence, the Chocolate Chip Coconut Blueberry Muffins are a decadent symphony of chocolate, coconut, and blueberries, sure to satisfy your sweet cravings.
Each variation is meticulously crafted with gluten-free ingredients, ensuring that everyone can indulge in this muffin masterpiece. Our commitment to providing a gluten-free option ensures that individuals with dietary restrictions can relish this treat without compromise.
So, embark on this culinary journey with us and discover the symphony of flavors that await you in our Gluten-Free Coconut Blueberry Muffins. Elevate your breakfast experience, surprise your friends and family with a delightful treat, or simply indulge in a moment of pure bliss. Happy baking!
GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR
In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 33m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
- Sift together the coconut flour and baking powder, and mix until well blended.
- Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
- Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
- Scoop the batter into the prepared muffin cups, filling each about half full.
- Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
Nutrition Facts : Calories 143 calories, Carbohydrate 13.3 g, Cholesterol 108.3 mg, Fat 9.3 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 198.7 mg, Sugar 10 g
GLUTEN-FREE COCONUT BLUEBERRY MUFFINS
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
Tips:
- To ensure the muffins are gluten-free, use certified gluten-free flour and oats.
- If you don't have coconut oil, you can substitute it with melted butter or vegan butter.
- For a sweeter muffin, add an extra 1/4 cup of maple syrup or coconut sugar.
- If you don't have fresh blueberries, you can use frozen blueberries instead. Just thaw them before using.
- To make the muffins extra moist, add a mashed banana or grated apple to the batter.
- For a crunchy topping, sprinkle the muffins with chopped nuts or seeds before baking.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These gluten-free coconut blueberry muffins are a delicious and healthy breakfast or snack. They're easy to make and can be customized to your liking. Whether you're looking for a gluten-free option or simply want to try a new muffin recipe, these muffins are sure to please.
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