Blueberries: Berries are an excellent source of polyphenols (ellagic acid and anthocyanidins), which have great anti-cancer potential. According to some studies, those phytochemical compounds may have properties that would with some processes involved in the growth of cancer cells.

Lemon Blueberry Muffins

Author: George Brown College Culinary Program

12 Servings    35 minutes


  • 2 cups Plain non-fat Greek yogurt
  • 5 each Large eggs
  • 2 tbsp Lemon zest
  • 1 tbsp Lemon juice
  • ½ cup Maple syrup
  • 1 tbsp Pure vanilla extract
  • 1 ¾ cups Blanched almond flour
  • 1 ½ cups All purpose flour
  • 1 tbsp Baking powder
  • ¼ cup Whole chia seeds
  • 1 cup Blueberries


  1. Preheat oven to 350F and line a 12-cup muffin tray with silicone or paper liners.
  2. Coat blueberries with 1 tbsp of the all purpose flour, set aside.
  3. In a bowl, whisk together the yogurt, eggs, lemon zest, lemon juice, maple syrup, and vanilla.
  4. In a separate bowl, sieve together both flours and baking powder, mix together with a whisk.
  5. Add the flour mixture into the bowl with the wet ingredients and mix gently with a spatula. Make sure not to overmix the batter to ensure a fluffy muffin. The batter should look lumpy.
  6. Gently stir in the chia seeds and blueberries into the muffin batter. Again, be careful not to overmix.
  7. Divide the the muffin batter among the 12-cups and bake for 30 minutes or until a toothpick inserted into the middles comes out clean. Transfer the muffins onto a cooling rack.


  • Add a dash of cinnamon or nutmeg for an extra zing!
  • If you want a nice golden top, try broiling for 1 minute at the end.
  • Each oven is different, so you should check the muffins after 25 minutes.