Gluten-free blueberry and coconut muffins

I am pretty new to the gluten-free world so I was amazed that it was actually not very hard to bake gluten-free muffins.

These muffins were super simple and fun to make, and turned out extremely well considering this was my first time baking gluten-free. You wouldn’t believe these gorgeously sweet little blueberry muffins are vegan and suitable for coeliacs. The muffins are delicious, dense, light, moist and look great.

K33 Kitchen vegan gluten-free bluebarries muffin 3

Mix the vegetable oil, coconut milk, vanilla extract and lemon juice in a large mixing bowl then sift in the buckwheat flour, sugar, salt and baking powder…

K33 Kitchen vegan gluten-free blueberries muffin 6

Stir gently for a couple of minutes, add in the desiccated coconut and blueberries and then stir gently for another 3-4 minutes.

K33 Kitchen vegan gluten-free blueberries muffin 5

Grease a 12-hole muffin tray with vegetable oil and add the mixture equally to each hole and then bake for 20 minutes.

K33 Kitchen vegan gluten-free blueberries muffin 7

Remove the muffins from the tray and allow to cool for 15-20 minutes before serving.

K33 Kitchen vegan gluten-free bluebarries muffin 1

Go on, give them a try… Happy baking day!!!

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

K33 Kitchen vegan gluten-free bluebarries muffin 2
K33 Kitchen vegan gluten-free bluebarries muffin 4

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Difficulty: Easy

Serves: 12 muffins

Prep.: 15 mins | Cook: 20 mins

Ingredients:
  • 250g buckwheat flour
  • 1/2 tsp salt
  • 240ml coconut milk
  • 100g caster sugar
  • 80ml vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 40g desiccated coconut
  • 150g fresh or frozen blueberries
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Instructions:
  1. Preheat the oven to 180°C.
  2. Mix the vegetable oil, coconut milk, vanilla extract and lemon juice in a large mixing bowl.
  3. Sift in the buckwheat flour, sugar, salt and baking powder and stir loosely.
  4. Stir in the desiccated coconut and blueberries. 
  5. Grease a 12-hole muffin tray with vegetable oil.
  6. Add the mixture equally to each hole and bake for 20 minutes. 
  7. Remove the muffins from the tray, cool for 15-20 minutes before serving.
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