Happy Tree Pose Simple home yoga practice for finding balance everyday

Blueberry & Coconut Muffins


At long last! I have been teasing you with this recipe for a while, I know, but I hope it’s worth the wait.

I have adapted the recipe below from this, another fabulous recipe from the always delicious ideas over at Gluten Free Girl and the Chef. The original recipe calls for figs and walnuts, and I plan to use those next time to try a different version, but mine are blueberry and shredded coconut, because I had these ingredients on hand when I felt like muffins! My recipe cuts the sugar down a little, and replaces half with agave syrup. The one thing I will say is that after trying this recipe a few times now I still find the muffins get a little dry by the next day. I googled around and read that shredded coconut tends to be drying, so I think the oil quantity is good here, but perhaps you could try soaking the shredded coconut for half an hour beforehand (drain completely!).

Let me know how you find these, and any other variations you make!! There will be another post soon reporting back with my next variation 😛


  • 350g self-raising gluten free flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

(NB – if using regular flour omit the baking soda and powder, and just use self-raising regular flour!)

  • 1/3 cup raw sugar
  • 1/3 cup agave
  • 1/2 tsp salt
  • 2 eggs
  • 300ml soy milk (or regular milk)
  • 100ml coconut oil (warm in winter!)
  • handful shredded coconut
  • handful blueberrys

Preheat the oven to 180. Grease a large muffin tin thoroughly.

Combine the flour, baking soda, baking powder, sugar, and salt in a large bowl. Whisk together to combine and aerate.

In a separate bowl, whisk together the eggs, milk, and oil until they are combined well. Add them to the dry ingredients. Add the coconut and blueberries and continue stirring until all trace of flour is gone.

The Kitchen

In tin

Fill the muffin tins 3/4 full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, about 25 minutes to 35 minutes.

In the oven

Leave to cool in the tin for 5 minutes. Eat and enjoy!! Best served with a good cup of tea (as most things in life are).


They can also be put individually into freezer bags and reheated for fab morning tea snacks while you study. I find I like a little nuttlex/butter on them once they’ve been microwaved.

Lots of love, peace and yummy warm healthy muffins xxx

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