Muffins are one of my favorite snacks to meal-prep over the weekend and have on hand to eat throughout the week. There are SO many different varieties you can make and muffins are easy to make healthier by swapping a few ingredients here and there.
For the past few weeks, I have been seeing blueberries for sale at the grocery store. I grabbed a few pints and decided to make these Gluten-Free Blueberry Coconut Muffins as a special little treat. I was so pleasantly surprised by how well they turned out! They have the perfect amount of coconut flavor and the bursting blueberries add great color and texture (and antioxidants!). I decided to make them gluten free so more people could enjoy them, but this recipe also works for regular all-purpose flour or whole wheat flour, too.
I’m currently 8 weeks away from my due date, so I’ve been working on stocking my freezer with some healthier meals and snacks for when the baby arrives. Muffins are great because you can wrap them individually, throw them in a freezer bag, and just microwave them to thaw them out when you want them. I made this batch of twelve Gluten-Free Blueberry Coconut Muffins and froze half of them for later. I am going to posting all of the recipes I am making and freezing to make the first few weeks postpartum as easy as possible (when it comes to food). Keep an eye out for that post next week!
If you make my Gluten-Free Blueberry Coconut Muffins, let me know what you think my leaving a comment!
TIP: These muffins are light and fluffy when first made, but they can get a little denser as they sit (if you make the gluten free version. I didn’t anticipate this being an issue with “regular” flours). Microwave and serve them warm to combat this if they become a little too dense for your taste!
Active Time: 15 minutes Total Time: 30 minutes
Serves: 12 servings
Ingredients:
1 1/2 cups gluten free flour blend (I used Bob’s Red Mill) 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 egg 5.3 ounces coconut Greek yogurt 1/3 cup pure maple syrup 1 teaspoon vanilla 1/4 cup almond milk 1/4 cup coconut oil, melted 1 cup fresh blueberries
1/2 cup toasted coconut*
For the Streusel Topping (optional): 1 1/2 tablespoons coconut oil, melted 1/4 cup coconut sugar
1/4 cup gluten free flour blend
Directions:
Preheat oven to 400 degrees F. Spray a standard-sized muffin pan with cooking spray and set aside. In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Set aside. In a large mixing bowl, mix the egg, yogurt, maple syrup, vanilla, almond milk, and melted coconut oil.
Pour the dry ingredients into the wet ingredients and stir to combine. Stir in the blueberries and toasted coconut.*
Evenly fill all 12 muffin cups with batter (I always fill mine almost all the way up). For the Streusel topping, combine all three ingredients and sprinkle evenly over the muffins. Bake in preheated oven for 10 minutes, then reduce the temperature of the oven to 375 degrees F and continue cooking for 6-7 minutes, or until slightly browned and a toothpick inserted in the center of the muffin comes out clean.
Allow the Gluten-Free Blueberry Coconut Muffins to cool and store on an air-tight container for up to four days.
(note: this were AMAZING when eaten warm from the oven!)
*To toast the coconut, put in 400 degree F oven for about 5 minutes until it starts to brown. Watch it carefully so that it doesn’t burn.
Nutrition Information per serving (1 muffin with streusel topping):
Calories: 196 Fat: 9g Carbs: 27g Protein: 4g Sodium: 66mg Sugar: 13g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Looking for more muffin recipes? Try these:
Banana Oat Muffins (V, GF, DF) (these will also be featured in my freezer meal post next week!)
Chunky Monkey Banana Muffins (V)
Dairy-Free Gingerbread Muffins
Apple Cinnamon Muffins with Pumpkin and Greek Yogurt
