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!