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.
- 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
- Preheat oven to 350F and line a 12-cup muffin tray with silicone or paper liners.
- Coat blueberries with 1 tbsp of the all purpose flour, set aside.
- In a bowl, whisk together the yogurt, eggs, lemon zest, lemon juice, maple syrup, and vanilla.
- In a separate bowl, sieve together both flours and baking powder, mix together with a whisk.
- 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.
- Gently stir in the chia seeds and blueberries into the muffin batter. Again, be careful not to overmix.
- 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.