Gaby Dalkinのインスタグラム(whatsgabycookin) - 8月24日 23時56分

TGIF!!! I’m whipping up the most delicious Blueberry Coconut Muffins thanks to my partner @Lactaid milk, so you can enjoy the creamy, delicious flavor and feel great even if you have a dairy sensitivity! It’s 100% real dairy without any of the consequences. I’m all about that snack life! In fact, I have snacks like these on hand at all times because we all know Hanger is REAL. And these muffins are TRULY life changing! #MilkTheMoments

Grab the recipe below!
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup coconut oil
1 egg
1/3 cup 2% LACTAID® milk
1 cup fresh blueberries
Coarse sugar for dusting (optional)

Preheat oven to 400 degrees F and line muffin tin with muffin liners.

Combine flour, sugar, salt and baking powder. In a small bowl combine the coconut oil, the egg and milk. Fold the wet mixture into the dry mixture. Once incorporated, fold in the blueberries. Fill muffin cups right to the top, and sprinkle with coarse sugar on top.

Bake for 20 to 25 minutes until done. Remove and let cool before serving.

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