Blueberry Citrus Muffins
These muffins are likely to coax even the sleepiest person out of bed! The saturated fat in coconut oil is a medium-chain fatty acid and 50 percent is lauric acid, both of which are easily broken down in the body and have multiple health benefits. Coconut oil can help reduce the risk of diabetes, supports heart health, and fights inflammation in the body.
Makes
Serving size
Ingredients
½ cup coconut oil, melted
1 cup sugar
2 eggs
1 cup rice milk, unsweetened
½ cup light sour cream
2 cups all-purpose flour
1 teaspoon lemon zest, freshly grated
1 teaspoon lime zest, freshly grated
2 teaspoons Phosphorus-Free Baking Powder
2 cups fresh blueberries
Instructions
- Preheat the oven to 400°F.
- Line 12 muffin cups with paper liners.
- In a medium bowl, beat together the coconut oil and sugar with a hand mixer until very fluffy. Then beat in the eggs, rice milk, and sour cream until well blended, scraping down the sides of the bowl.
- In a small bowl, stir together the flour, lemon zest, lime zest, and baking powder.
- Stir the flour mixture into the egg mixture until just combined.
- Stir in the blueberries.
- Spoon the batter into the prepared muffin cups.
- Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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