Coconut Blueberry Muffins (Gluten-Free and Dairy-Free)

These muffins are moist and very yummy.  I don’t miss the gluten at all.

Coconut Blueberry Muffins

2 eggs

1/4 cup oil

1/2 cup maple syrup (the real stuff)

1/2 cup coconut milk (I use the refrigerated vanilla kind)

1 tbsp vanilla

1 tbsp lemon juice

1/2 tsp sea salt

1/2 tsp baking soda

1 cup rice flour

1 1/2 cups finely shredded coconut (almost like a flour)

1 cup frozen or fresh blueberries

Preheat oven to 350.  Grease or line 12 muffin tins.

Separate egg yolks from whites.  Whip whites until soft peaks form.

In separate bowl combine yolks, oil, maple, milk, vanilla, and lemon juice.

Add in salt, soda and flours.

Carefully fold in whipped whites.

Carefully stir in berries.

Pour batter into muffin tins and sprinkle with sugar.

Bake for 25 minutes until golden and yummy.

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2 thoughts on “Coconut Blueberry Muffins (Gluten-Free and Dairy-Free)

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