Breakfast/Brunch Desserts Recipes

Lemon Blueberry Muffins

blueberry muffins

Lemon Blueberry Muffins

Yields 12 Muffins


  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/2 tbsp. baking powder
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract
  • zest of one lemon
  • juice of one lemon
  • 1 cup blueberries (3/4 cup blueberries in batter and 1/4 cup as topping)


  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, vanilla extract, lemon zest, and lemon juice. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold 3/4 cup blueberries into batter.
  5. Evenly distribute batter into each muffin tin. Top each muffin with remaining blueberries (3-4 blueberries on each muffin).
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

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