- 250g buckwheat flour
- 2 tsp baking powder
- 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
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.
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…
Stir gently for a couple of minutes, add in the desiccated coconut and blueberries and then stir gently for another 3-4 minutes.
Grease a 12-hole muffin tray with vegetable oil and add the mixture equally to each hole and then bake for 20 minutes.
Remove the muffins from the tray and allow to cool for 15-20 minutes before serving.
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!
Serves: 12 muffins
Prep.: 15 mins | Cook: 20 minsIngredients:
- Preheat the oven to 180°C.
- Mix the vegetable oil, coconut milk, vanilla extract and lemon juice in a large mixing bowl.
- Sift in the buckwheat flour, sugar, salt and baking powder and stir loosely.
- Stir in the desiccated coconut and blueberries.
- Grease a 12-hole muffin tray with vegetable oil.
- Add the mixture equally to each hole and bake for 20 minutes.
- Remove the muffins from the tray, cool for 15-20 minutes before serving.