Blueberry Lemon Poppyseed Muffins

Moist, delicious, and easy to make – these Blueberry Lemon Poppyseed Flax Muffins are a crowd pleaser!



1 cup white whole wheat flour
1/2 cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
1/2 tsp baking powder
1/4 tsp baking soda
2 flax eggs
1/2 cup brown sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
1 tsp lemon zest
2 Tbsp fresh squeezed lemon juice
1 cup frozen blueberries



  1. Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin with cooking spray.
  2. Prep 2 flax eggs and set aside.
  3. In a medium-large mixing bowl combine the dry ingredients – flour, flax, baking powder, and baking soda.
  4. In a separate medium sized mixing bowl combine the rest of the ingredients – flax eggs, sugar, oil, applesauce, vanilla, lemon zest and juice, and blueberries.
  5. Make a small well in the middle of the dry ingredients. Slowly pour in and mix the wet ingredients into the dry until combined.
  6. Distribute the mixture evenly between the 12 muffin tin cups.
  7. Bake on 350 for 18-20 minutes or until a toothpick comes out clean.

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