Ingredients
Equipment
Nutrition
Method
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper muffin liners.
- In a medium bowl, stir together the three types of flour, baking powder, guar gum, baking soda, and salt and set aside.
- Place the granulated sugar and the melted butter in a large bowl and whisk until combined. Whisk in the eggs one at a time, until combined. Then whisk in the milk. Add the flour mixture and stir just until blended. Add in the berries and the coconut stirring until evenly incorporated.
- Spoon the batter into the prepared muffin cups, filling each cup about three fourths full. Sprinkle the raw sugar over the muffin tops. Bake until the muffins are firm to the touch in the center, 20 to 22 minutes.
- Transfer the muffin tin to a wire rack and let cool for five minutes before removing the muffins. Store muffins in an airtight container in the refrigerator for 4-5 days.
Kitchen Notes
*Guar gum is a seed gum and a protein that is used in gluten-free baking to do the job of gluten. It will help to thicken the batter and trap air bubbles to make the muffins light and fluffy.
Personal Notes
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