These little handfuls of fun are something you could never imagine. There are so many people looking for a good gluten free and dairy free recipe. So I’m going to give you something great to make that you will love. Plus, you’ll want to make over again. So I introduce to you my blueberry coconut muffins.

Here’s what you need to make them…

• 2 cups 1-1 Gluten free flour (Best to use is Bob’s Red mill 1-1 baking flour)
• 2 tsp Baking Powder
•  1/2 tsp Salt
• 3/4 cup Organic Virgin Coconut Oil
• 1 + 1/4 cups Coconut Palm Sugar
• 2 Eggs
• 1/2 cup Coconut Milk
• 1 +1/2 Cup Blueberries
• 3/4 cup Shredded Coconut
• Turbinado Sugar for Sprinkling

Now, let’s get baking…

1. Start by preheating your oven to 425 ° F and lining you muffin tin.
2. In a medium Bowl combine your flour, baking powder, and Salt.
3. In a Larger bowl (you can do this in a stand mixer too) start creaming your coconut oil and coconut sugar together with a whisk.
4. Add your eggs one at a time mixing until creamy.
5. Add half your dry mixture and mix till incorporated.
6. then mix in your coconut milk
7. Once mixed add the rest of your dry ingredients
8. Fold in your blueberries and coconut flakes till combined evenly.
9. Fill your muffin tin with your batter and sprinkle your muffins with the turbinado sugar for texture.
10. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool and enjoy.

Here are some notes you might want…

1. You can use any other nut milk you have if you don’t want to use coconut milk.
2. the reason the muffin is darker throughout is because of the coconut sugar, it give it that caramel color, if you don’t like it use regular sugar.
3. Most bakers think that you have to coat the blueberries in flour to keep them from sinking, but the batter is thick enough to keep them evenly distributed throughout.
4. I used organic ingredients, but you can do whatever floats your boat.
5. You’ll never be able to tell that they’re gluten or dairy free.

mmmm… delicious!