Blueberry Coconut Muffins


  • 1.5 cups gluten-free all-purpose or whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1.25 tsp cinnamon
  • 1/4 cup softened butter
  • 1/3 cup sugar
  • 2.5 tbsp honey
  • 2 eggs
  • 1/3 cup non-dairy milk or skim milk
  • 2.5 tbsp light cream
  • 1 tsp vanilla
  • 1 cup frozen blueberries, unsweetened
  • 1/2 cup shredded coconut, unsweetened 

Directions, Makes 16 muffins

Preheat the oven to 350F and insert 16 muffin liners into the muffin pan (a traditional muffin pan has 12 cups, so might need two) In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using a mixer, beat the soft spread until light and fluffy. Sprinkle the sugar on top and beat for one minute. Add the honey and mix until combined. Beat in one egg. Once completely mixed, beat in the second egg. Leaving the mixer on low, add the milk, cream and vanilla into the mixture.

Turn off the mixer and sprinkle with the flour mixture and gently stir by hand until combined. Stir in the blueberries and coconut.

Evenly spoon about 1/3 cup of the batter into the muffin liners. Once the muffin pan is fu

ll, gently shake the pan in a “back and forth” motion to allow the mixture to have an evenly spread top. Place the muffin pan into the oven for about 20 minutes, or until the toothpick comes out clean.

Nutritional Information, per muffin

116 calories, 4g fat, 2g saturated fat, 19mg cholesterol, 215mg sodium, 36mg potassium, 18g carbohydrates, 2g fiber, 8g sugar, 2g protein

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