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.
Nutrition Info
Nutrition Info
Makes: 12 muffins Serving size: 1 muffin
Calories
260
Fat
10 g
Saturated Fat
8 g
Trans Fat
0 g
Cholesterol
35 mg
Carbohydrates
38 g
Sugar
20 g
Fiber
1 g
Protein
4 g
Sodium
28 mg
Calcium
45 mg
Phosphorus
69 mg
Potassium
97 mg
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work