1 1/2 cups Bob's Red Mill 1to1 gluten free flour
1/2 cup coconut sugar
1 tsp baking soda
1/2 tsp salt
1 cup FULL FAT coconut milk (the one in the can)
1/3 cup coconut oil melted
2 tbsp apple cider vinegar
1 tsp vanilla extract
3 cups of fresh blueberries, rinsed, dried and room temp
Preheat oven to 350 degrees. line muffin pan with cupcake liners.
Combine flour, sugar, baking soda and salt in a large bowl and whisk until combined. Add
In a separate bowl, whisk coconut milk oil, vinegar, and vanilla. Pour this mixture into the dry mixture. Whisk just until combined.
Stir in the blueberries - you can add more or less depending on your taste.
Fill muffin tins 3/4 full. Bake 20 minutes or so - a toothpick will come out clean.
Let cool in the tin for a few minutes before taking them out. These muffins are extremely moist. They need time to rest.
Alternatively you can replace blueberries with:
mini chocolate chips