Saturday, May 18, 2013

Just Right Coconut Blueberry Muffins (gluten free, dairy free, nut free, cane-sugar free)

You might remember last month I shared my kitchen epiphany regarding baking. Well, I’ve been having a grand ole’ time here in the kitchen BAKING and loving it, yes, Amber the “I am soooo not a baker” loves to bake. Why the change of heart? Well, things are working out. Things are happening. Things are not tasting like dirt and cardboard. Things are delicious.

YEAH!

I’m starting off here with basic gluten-free baking (using eggs)…vegan gluten-free baking will be my next conquest. Last month I shared my banana chocolate chip muffins (that I’ve also made into a banana walnut bread…sharing soon). I have to tell you, a couple of my friends have made my banana chocolate chips muffins and like them very much. My friend Jen tells me she makes a double batch every week. How great is that! I love it when my recipes are enjoyed by others. So nice.

Okay, so these muffins (that really taste like cupcakes) were my latest baking adventure. I played around with the recipe about four times before I found the PERFECT moist factor. Last night’s batch was the winning batch. Yeah. When I took that first bite, I thought, “ahhh, just right.” These muffins are so moist, I just can’t get enough. They are moist, yet light and fluffy. The sweetness is right-on for me. BUT, you know I’m not a huge sweet tooth, so make them once yourself and adjust the sweetness as needed the next time. I think they’re fantastic. I’m super proud of this recipe. I hope you try it soon, and perhaps enjoy with a glass of non-dairy milk, such as: almond, hemp, walnut, or macadamia.

Cheers.

Just Right Coconut Blueberry Muffins

(gluten free, dairy free, nut free, cane-sugar free)

Ingredients:

Wet

-2 eggs room temperature (weighing 4.5 ounces in the shell)

-1/2 cup coconut sugar

-1 cup canned full-fat coconut milk (room temperature)

-1/2 cup melted coconut oil

-1 teaspoon vanilla extract

-1/2 teaspoon vanilla or plain stevia

-3/4 cup fresh blueberries

Dry

-100 grams sorghum flour (3/4 cup + 2 level tablespoons)

-100 grams brown rice flour (3/4 cup)

-60 grams tapioca starch/flour (1/2 cup)

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon xanthan gum

-1/2 teaspoon salt

How To:

Preheat oven to 350 degrees

1. In a medium bowl, mix together all your dry ingredients.

2. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature). Beat on medium with a hand mixer for 30 seconds. Drizzle in your coconut oil with the beaters running on low. Beat on medium for 15 seconds.

3. Add in the dry ingredients. Mix gently until incorporated Then beat with mixers on medium for 15 seconds.

4. Fold in the blueberries.

5. Fill batter to the top of the muffin cups.

6. Bake for 18 minutes.

7. Remove muffin from tin and cool on rack.

Makes 12 muffins

Notes:
*Due to the high coconut content in these muffins, they will stay moist at room temperature, but if they get cold, they will become stiff. It’s warm here in my neck of the woods (high 80s to mid-90s).
*When baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I only use these large baking muffin cups.

Shared on: Melt in your Mouth Mondays, Motivate Me Mondays, My Meatless Monday, On The Menu Monday, Mealtime Monday, Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy-Friendly Lunchbox Love

Posted by Amber at 12:13 am

Labels: allergy-friendly, breakfast, cane sugar free, dairy free, dessert, gluten free, nut free, snacks.

10 Comments

Megan @ Allergy Free Alaska May 18, 2013 at 12:27 am
Amber,
Those look absolutely perfect!! Look at the rise on the those babies! =) YUM!!

Enjoy your weekend!
Hugs,
Megan
Reply
Amber May 18, 2013 at 12:37 am
Thanks Meg! That means a lot coming from such an amazing baker such as yourself.

You also have a wonderful weekend.
Reply
gfe--gluten free easily May 18, 2013 at 7:48 pm
Those look fantastic! I love that you are becoming a baker after all!

xoxo,
Shirley
Reply
Vicky May 18, 2013 at 9:14 pm
Amber! Your cupcakes look beautiful and the picture second from the bottom is fantastic, the blueberries are tumbling out!

I’m going to share it on my GF Afternoon Tea FB page and pin it!

Hope you’re having a wonderful weekend!

Hugs

Vicky x
Reply
momphotographer May 20, 2013 at 3:53 pm
what a great recipe!
Reply
Cathy May 20, 2013 at 11:52 pm
Yum!

Come party with APIMP!

I would love for you to share and link up at my TGIF Link Party. The party is open every Thursday night and closes Wednesday’s at midnight.

http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html

Hugs, Cathy
Reply
Heather Pace May 22, 2013 at 2:21 am
Love this muffins Amber!!! J likes taking muffins to work so I’m always on the lookout for good recipes. I will be making these for him once we get settled. Or you can come on up for a visit bring a batch
Reply
Gabby @ the veggie nook May 23, 2013 at 1:25 am
Oh wow those muffins look just perfect! Definitely a recipe worth tweaking until it was exactly right
Reply
Heather Pace May 25, 2013 at 6:24 pm
I’ll be making these this week, just need to get sorgum flour!
Reply
Anonymous August 9, 2013 at 2:39 pm
these are incredible. Hands down my new favorite. so so tender and delicate. I replaced strawberries for blueberries and almond milk for coconut milk. Make these!!
Reply