I chose this recipe because it had five stars and lots of good reviews, and then I just substituted coconut products for the butter and milk, and Pamela's flour mix for the wheat flour. I also used 3/4 cup of Trader Joe's organic turbinado sugar in place of 1 cup white sugar. They rose up nice and high, with attractive browning and cracks in the top, and were the best blueberry muffins I have ever tasted.
1/2 cup Trader Joe's coconut oil in liquid form
3/4 cup Trader Joe's organic turbinado sugar
2 organic eggs
1 teaspoon gluten-free vanilla
2 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
2 1/2 cups frozen Trader Joe's organic blueberries
2 cups Pamela's gluten-free flour blend
1/2 cup Trader Joe's canned coconut milk
Demerara sugar or other large-crystal sugar for the tops (optional)
Preheat oven to 375. Grease or line a 12-cup muffin tin. Smash 3/4 cup of the blueberries with the back of a fork, then stir in coconut oil, sugar, eggs, vanilla, baking powder, and salt. Stir in half the flour, half the milk, then the rest of the flour and milk. Fold in the remaining blueberries. Use an ice cream scoop to fill the muffin tin. Sprinkle the tops with demerara sugar, then bake for about 25 minutes, until risen and golden. Allow to cool for 30 minutes in the pan before removing. (Yeah, like I could wait!)
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