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Blueberry Lemon Coconut Muffins

Start your morning off with these heart healthy blueberry

muffins, full of antioxidants! Tasty, as well as, nutritious!

Recipe: Yields: 24 muffins

2 pastured or organic eggs

1/2 cup raw honey

1 cup organic coconut sugar

1/2 cup organic shredded coconut

1/2 cup organic flax - freshly ground

1 tsp. Himalayan salt

1 tsp. organic lemon extract

Zest from 1 organic lemon

1/2 cup organic butter - melted

1/2 cup organic extra virgin coconut oil - melted

1 cup organic sour cream

3/4 cup water

2 cups organic whole wheat flour - chemical free

2 tsp. baking powder - aluminum free (Rumford)

1 tsp. baking soda

2 cups organic frozen blueberries

Extra organic coconut sugar for sprinkling

Tip Substitution: 1 cup organic coconut milk for sour cream

eliminate baking soda and increase baking powder

to 1 tbsp. and only add as much water as you need

for the correct texture

Preheat oven to 375 degrees and paper-line muffins cups.

In mixing bowl, beat eggs for a minute or two. Add the honey and

coconut sugar and mix. Add in the coconut, flax, salt, lemon extract

and zest and mix. Slowly add in the butter and coconut oil, as you mix.

Then add in the sour cream and water. Mix well.

Add the flour and baking powder and baking soda and mix until just

blended. Using a rubber spatula, then mix in the blueberries.

Fill the muffin cups two-thirds full. Sprinkle some coconut sugar on top.

Bake for 25 minutes. Let cool in pans 5 minutes. Serve warm. Enjoy!

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