Coconut Blueberry Muffins
By Michelle Kickham (www.glutenfreeandallthingsnice.com)
Makes 10 | Prep 20 mins | Cook 22-25 mins | Calories 109 (per muffin)
Ingredients
- 100g (3½oz) sweet
- White sorghum flour
- 45g (1½oz) plus 2 tbsp
- Coconut flour
- 1 tsp gluten-free
- Baking powder
- ½ tsp bicarbonate of soda
- 240g (9oz) Greek yoghurt
- 1 tsp vanilla extract
- 3 tbsp coconut sugar
- ¼ tsp stevia extract
- 120ml (4fl oz) milk
- 5 free-range egg whites
- 1 tsp finely grated
- Lemon zest
- 1 tsp finely grated
- Orange zest
- 1 tsp lemon juice
- 150g (5½oz) blueberries
Method
- Preheat the oven to 180ºC/Gas Mark 4. Line a 12-hole muffin tin with 10 cupcake cases and spray the cases with non-stick spray.
- In a medium sized bowl, whisk together the coconut flour, sorghum flour, coconut sugar, baking powder and bicarbonate of soda. Whisk in the stevia extract.
- In a large bowl, whisk together the remaining wet ingredients, including the citrus zests. Slowly add the dry ingredients to the wet ingredients, until incorporated.
- Fold in the blueberries, then divide the mixture among the muffin cases.
- Bake in the oven for 22-25 minutes, or until well risen and a toothpick inserted into the centre of a muffin comes
out clean. - Leave to cool on a wire rack, then store in in an airtight container in the fridge for about 3 days.