Tasty Blueberry Chia Muffins
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 good muffin recipe. The problem is, most muffins and muffin recipes I come across are full of unhealthy fats and refined sugars. 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 as a delicious snack at any time of the day.
Reasons You’ll Like This Recipe:
- easy to prepare
- kid friendly
- full of natural fruit – blueberries
- packed with nutrients and antioxidants
- can be made allergy friendly
Tools Needed
Blueberry Chia Muffins: Ingredients
Dry Ingredients
almond flour – Good source of protein, naturally gluten free. (Note: if you need to make these muffins nut free to accommodate a food allergy or a school food policy, swap out the almond flour for gluten free flour.)
cassava flour – I like mixing some cassava or tapioca flour to the mixture so that the muffin batter is not too heavy. (Note: If you’re make the nut free blueberry muffins, eliminate the cassava flour)
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 blueberries.
coconut sugar – unrefined sugar that adds sweetness without a huge insulin spike after.
baking soda – use as a leavening agent
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, plus it adds 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. If not dairy free, butter may be substituted as 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.
Notes
To make these muffins nut free, swap out the almond flour and cassava flour for an equal amount of your favorite gluten free flour.
Try swapping out blueberries for any of your favorite berries. Strawberries, raspberries and blackberries are good options.
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:
Other Recipes You May Like
Low Sugar Caribbean Banana Bread
Blueberry Chia Muffins
Ingredients
- 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 if not using muffin liners)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Use a whisk to thoroughly mix almond flour, cassava flour, baking soda and salt.1 1/2 cups almond flour, 1/2 cup cassava flour, 1/2 tsp baking soda, 1/8 tsp sea salt
- In a separate bowl, add egg, coconut oil, vinegar, maple syrup, vinegar, vanilla extract and blueberry puree.1 egg, 1/2 cup maple syrup, 1/2 tsp apple cider vinegar, 1 tsp vanilla extract, 1/2 cup coconut oil, 1 cup blueberries
- Add coconut sugar to the wet ingredients and mix until thoroughly incorporated.1/2 cup coconut sugar
- Combine wet ingredients with dry ingredients.
- Gently fold in whole blueberries.1 cup blueberries
- Use a cookie scoop to fill the prepared (lighted oiled) muffin tins about 3/4 of the way.
- Sprinkle the top of the muffins with chia seeds and then demerara sugar.1 tbsp chia seeds, 1 tbsp demerara sugar
- Bake for 25 minutes.
- Turn off the oven and let sit for 5 minutes more.
- Remove and cool for 5-10 minutes before transferring to a cooling rack.
- Serve with your favorite cup of herbal tea.
Notes
Nutrition
Original: 2/20/24 Updated for content: 5/5/25
