Gluten Free Coconut Blueberry Muffins

Indulge in the perfect blend of tropical sweetness and juicy berries with these Gluten-Free Coconut Blueberry Muffins! Made with wholesome ingredients like gluten-free all-purpose flour, unsweetened shredded coconut, and fresh or frozen blueberries, these muffins are naturally sweetened with honey or maple syrup for a guilt-free treat. The rich coconut oil adds moistness, while a splash of dairy-free almond milk keeps them light and fluffy. Whether you’re following a gluten-free diet or simply love healthy baked goods, these muffins are ideal for breakfast, brunch, or as a snack on-the-go. Ready in just 35 minutes, they offer a burst of flavor and texture in every bite. Perfectly golden brown and finished with soft hints of vanilla, they’re bound to become your new favorite gluten-free indulgence!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 cups Unsweetened shredded coconut
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 2 Eggs
• 0.25 cups Coconut oil (melted)
• 0.5 cups Honey or maple syrup
• 1 teaspoon Vanilla extract
• 0.5 cups Unsweetened almond milk (or any dairy-free milk)
• 1 cup Fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups with coconut oil.

Step 2

In a large bowl, whisk together the gluten-free all-purpose flour, shredded coconut, baking powder, and salt until evenly combined.

Step 3

In a separate medium bowl, beat the eggs, then add the melted coconut oil, honey or maple syrup, vanilla extract, and almond milk. Whisk until smooth.

Step 4

Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 5

Gently fold the blueberries into the batter, ensuring they are evenly distributed but taking care not to crush them.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Enjoy these muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(783.4g)

Amount per serving	% Daily Value*
Calories	2076.2

Total Fat 99.6g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1744.1mg	0%
Total Carbohydrate 294.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 116.9g
Protein 22.1g	0%

Vitamin D 132IU	0%
Calcium 324.7mg	0%
Iron 6.1mg	0%
Potassium 643.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 4.1%

Carbs: 54.5%