If you love muffins, these gluten free and dairy free blueberry coconut muffins are quick and easy to make.
Muffins are always fun to make….and more fun to eat.
My kids love muffins after a long day at school. Muffins are sweet enough to be a treat, and healthier than most cookies. Add your ingredients, and add your favorite mix-ins. Any fresh fruit will work perfectly in this muffin recipe. These muffins are also delicious as gluten free breakfast muffins. But don’t tell your kids these are healthy!
They will want these gluten free blueberry coconut muffins every morning for breakfast!
Today’s muffins are full of organic blueberries. It is finally blueberry season and I am so excited to finally use fresh blueberries in my baking. To add to the muffins natural sweetness, I used cornmeal with the gluten free flour. This combination makes the best gluten free muffin recipe. (You may want to make a double batch so you can freeze some for another day!) If you love blueberries, these Grain Free Blueberry Coconut Donuts or this Gluten Free Blueberry Puff Pancake recipe.
One of the things that makes these muffins special is corn flour.
I use corn flour in this recipe, but I want to remind you that it is important to ask if the corn flour you buy is gluten free. Bob’s Red Mill does make a gluten free corn flour, which is what I used in this recipe. This article from Gluten Free Living has a handy guide of what is gluten free, and what isn’t so you can stay safe from cross contamination and gluten.
These muffins are both gluten free and dairy free. It can be hard to find a dairy free muffin recipe that is so light and fluffy so enjoy these dairy free muffins :-).
When you pour the wet ingredients into the dry ingredients, just mix it until it is barely mixed. The secret to these muffins is to not over mix the batter.
Scoop the batter into a lined muffin tin.
Bake for 20-25 minutes at 350 degrees.
Allow to cool on a cooling rack.
More Muffin Tips
- These muffins freeze well so feel free to make a double batch and freeze some.
- When you mix your batter, only mix it until it is just barely mixed. This will ensure your muffins are light and fluffy.
- If you don’t want to use several flours, substitute the sorghum and potato starch with 1 cup of Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
- You can use any fruit if you don’t have fresh blueberries.
What ingredient would you toss into your muffin batter?
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Things You Need To Make This Recipe:
Easy gluten free blueberry coconut muffins
- 1 cup gluten free corn flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup shredded coconut lightly sweetened.
- dash salt
- 3/4 cup organic sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup almond milk
- 1/2 cup coconut oil melted
- 1/2 cup organic fresh blueberries
- Preheat the oven to 350 degrees.
- In a large bowl, add all dry ingredients.
- Whisk to blend.
- In a medium bowl, add all wet ingredients.
- Pour wet ingredients into the dry ingredients and mix until just barely mixed. The less you mix and disturb the batter, the fluffier the muffins will be.
- Line a muffin tin with paper muffin cups.
- Scoop batter into each paper cup until it is 3/4 filled with batter.
- Bake 20-25 minutes until done.
- Remove and cool on a cooling rack.
More delicious Recipes to Try!
Click here to see all of the muffin recipes on this blog.
Round out your menu with these recipe ideas:
Want to try another muffin recipe? How about these Paleo Pear and Cinnamon Muffins?