Changing my kids’ favorite recipes to be gluten and dairy free has been a challenge. While my kids aren’t picky eaters, they do have picky tastes. They get it from their foodie parents I suppose! The BEST gluten free flour we have found so far is the King Arthur’s Measure for Measure Flour! My kids can’t notice a difference and I use it exactly like regular flour.

With these blueberry muffins, I substituted the GF flour to make it gluten free, but also wanted to try switching out the Greek Yogurt for Coconut Yogurt. My kids can tolerate small amounts of both gluten and dairy, but too much gives them horrible stomach pains! I was worried the muffins would taste too coconutty (can I make that a word and can I use it to describe myself at dinnertime with my kids?) because neither of them really love the coconut taste. But thankfully, we couldn’t taste anything but yummy blueberry goodness.

They did turn out a little drier than I prefer, so next time I will use less flour and see how they go. Regardless, the kids LOVED them and gobbled them up fast!

GF/DF Blueberry Muffins

1 cup plain coconut yogurt (unsweetened)

2 cups GF flour (I would use 1.5 cups next time)

1 tsp baking soda

2 tsp baking powder

1 egg

1/2 cup avocado oil

1/2 cup granulated sugar

1.5 cups fresh blueberries

Mix flour, baking powder, baking soda together in a bowl. In another bowl whisk egg, then add oil, yogurt and sugar. Add flour mixture and combine lightly (don’t over mix). Add blueberries. Line cupcake pan with paper liners and fill to top.

Bake 20 min at 375F and enjoy!