How to cook
Mix the flour with the coconut shavings. Beat the egg with the milk, vanilla, oil and sugar.
Separately mix the soy yogurt with baking soda, baking powder and grapefruit juice. Add the liquid ingredients to the flour and mix, until a cake batter is obtained.
Distribute it into muffin molds and place blueberries in each one. If desired, you can add dried fruit and nuts.
Bake in a preheated 340°F (170°C) oven for about 50 minutes, until they're fully baked.
Once the muffins have cooled, store them in a closed container for 12-24 hours and then consume the gluten-free muffins.
The gluten-free blueberry muffins are ready.