Tasty Blueberry Chia Muffins

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Indulge in the wholesome goodness of blueberry chia muffins. These blueberry muffins are a delightful blend of plump blueberries and nutrient-rich chia seeds, perfectly baked into moist and flavorful muffins.

Not only will these muffins satisfy your sweet cravings,  but they are packed with antioxidants and omega-3 fatty acids. They are perfect for busy mornings, can be eaten as a quick breakfast or as a healthy snack. 

Why I Love Chia Blueberry Muffins

I don’t know about you, but I love a a good muffin recipe. The problem is, most muffins and muffin recipes I come across are full of unhealthy fats and too many of the wrong type of carbs. These blueberry chia seed muffins are chocked full of healthy ingredients and will be one of the best things to come out of your oven. 

Feel free to enjoy these healthy muffins for breakfast, lunch or any time of the day. 

Reasons You’ll Like This Recipe:

  • easy to prepare 
  • kid friendly 
  • ​full of blueberries 
  • packed with nutrients and antioxidants

Tools Needed

Blueberry Chia Muffins: Ingredients

Dry Ingredients

almond flour – good source of protein, naturally gluten free

cassava flour – I like mixing some cassava or tapioca flour to the mixture so that the muffin batter is not too heavy

fresh blueberries (can use frozen blueberries) – Blueberries are a great source of antioxidants. You can use fresh or frozen in this recipe. Use half pureed and the other half whole. 

coconut sugar – adds sweetness without a huge insulin spike 

baking soda – to rise 

tablespoon of chia seeds – filled with healthy fats and gives a nice little crunch to the muffins 

demerara sugar – just a touch for a little extra sweetness and bakery style taste and texture 

sea salt – enhances the flavor of the other ingredients 

Wet Ingredients

egg (room temperature) – added as a binder and to help the muffins rise. 

maple syrup – adds depth

apple cider vinegar – reacts with baking soda it causes the muffins to rise 

vanilla extract – smooth taste 

coconut oil – melted for good consistency. Butter may be substituted for an even ingredient swap. 

How to Make Blueberry Muffins with Chia Seeds

Step 1: Preheat oven to 350 degrees Fahrenheit. 

Step 2: In a large bowl, use a whisk to thoroughly mix almond flour, cassava flour, baking soda and salt. 

Step 3: In a separate bowl add egg, coconut oil, maple syrup, vinegar, vanilla extract and blueberry puree.

Step 4: Add coconut sugar to the wet ingredients and mix until fully incorporated. 

Step 5: Combine wet ingredients with flour mixture. 

Step 6: Gently fold in whole blueberries. 

Step 7: Use a muffin scoop to fill prepared muffin pans about 3/4  of the way. 

Step 8: Sprinkle the tops of the muffins with chia seeds and demerara sugar. 

Step 9: Bake for 25 minutes. 

Step 10: Turn off the oven and cook for five minutes more. 

Step 11: The top of the muffins should be brown on top and a toothpick insert inside should come out clean.

Step 12: Cool for 10 minutes before removing from the pan and relocating to a wire rack to continue cooling. 

Step 13: Serve with a delicious cup of almond milk or your favorite cup of herbal tea. 

Storing and Freezing Muffins

Store muffins in a paper towel lined airtight container or resealable plastic baggie on the countertop for up to three days. The paper towel will prevent the muffins from getting too soggy due to extra moisture. 

For longer storage, you can freeze the muffins. To do this, wrap each muffin individually in wax paper before storing them in a freezer safe resealable bag for up to 3 months. 

Q & A 

Q: Can I use an egg substitute like chia egg in this recipe?

A: I don’t see why not. If you have an egg allergy, give it a try and see how it works out.

Other Healthy Gluten Free Muffin Recipes To Try:

banana chocolate chip muffins 

paleo carrot muffins 

pumpkin banana muffins 

Christmas morning muffins 

gluten free apple muffins 

​Other Recipes You May Like

Low Sugar Caribbean Banana Bread 

Yield: 8

Blueberry Chia Muffins

Blueberry Chia Muffins

These blueberry muffins are a delightful blend of plump blueberries and nutrient-rich chia seeds, perfectly baked into moist and flavorful muffins.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes


  • 1 1/2 cups almond flour
  • 1/2 cup cassava flour
  • 1 cup blueberries (1/2 cup pureed, the 1/2 whole)
  • 1 egg (beaten)
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup coconut oil (melted)
  • 1 tbsp chia seeds
  • 1 tbsp demerara sugar (optional)
  • coconut oil spray (for muffin tin)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Use a whisk to thoroughly mix almond flour, cassava flour, baking soda and salt.
  3. In a separate bowl, add egg, coconut oil, vinegar, maple syrup, vinegar, vanilla extract and blueberry puree.
  4. Add coconut sugar to the wet ingredients and mix until thoroughly incorporated.
  5. Combine wet ingredients with dry ingredients.
  6. Gently fold in whole blueberries.
  7. Use a cookie scoop to fill the prepared (lighted oiled) muffin tins about 3/4 of the way.
  8. Sprinkle the top of the muffins with chia seeds and then demerara sugar.
  9. Bake for 25 minutes.
  10. Turn off the oven and let sit for 5 minutes more.
  11. Remove and cool for 5-10 minutes before transferring to a cooling rack.
  12. Serve with your favorite cup of herbal tea.


Can be made with coconut oil or an equal part of butter.

Either fresh of frozen blueberries can used in this recipe.

Nutrition Information



Serving Size


Amount Per Serving Calories 395Total Fat 25gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 11gCholesterol 23mgSodium 128mgCarbohydrates 39gFiber 3gSugar 27gProtein 6g

Nutrition information isn't always accurate.

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