Dairy-Free and Gluten-Free Blueberry Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  1. Preheat oven to 400ºF. Spray a 12 count muffin pan with non-stick spray.
  2. Combine all dry ingredients together, except for the turbinado sugar, in a large bowl and whisk thoroughly.
  3. In a small bowl mix together the oil, eggs, coconut milk, yogurt and lemon extract and whisk until combined. Add the wet ingredients to the dry. Stir in the frozen blueberries and mix until they are well distributed within the batter.
  4. Using an ice-cream scoop or spoon add the batter to the muffin pan. After distributing the batter evenly use your fingers to gently put a pinch or two of turbinado sugar on top of each muffin.
  5. Place the muffins in the oven and bake for 20 minutes or until the muffins are brown on top and firm to the touch.
  6. Let sit in the pan for at least five minutes before removing. To remove easily use a butter knife to trace around each muffin and enjoy!
*If you are new to cooking with coconut flour, it is necessary to take a spoon and stir the coconut flour prior to measuring in order to aerate it as coconut flour density varies greatly depending on which brand you use.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-blueberry-muffins