Blueberry Chia Muffins
These blueberry chia muffins bake up soft with juicy blueberries and hearty chia seeds for a flavorful make-ahead breakfast or snack that is perfect for busy mornings!
Servings: 12
Ingredients
Dry ingredients
- 1 3/4 cups white whole wheat flour
- 1/3 cup chia seeds
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sanding sugar or turbinado sugar for topping (optional)
Wet ingredients
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1/2 cup honey
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 1/4 cups frozen wild blueberries
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, chia seeds, baking powder, baking soda, and salt.
- In a medium bowl, add the yogurt, milk, honey, oil, eggs, vanilla, and lemon zest. Stir until combined.
- Combine wet and dry ingredients and stir until combined. Gently fold in the blueberries.
- Divide the muffin batter evenly between the muffin cups. Sprinkle with the sanding sugar, if desired.
- Bake for 20 to 23 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool at least 5 minutes before removing from the muffin tin.
Notes
- Flour: You can substitute with unbleached all-purpose flour.
- To keep the muffins soft and tender don't over mix the batter.
- Store muffins once fully cooled to prevent sogginess.
Nutrition
Calories: 199kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 237mg | Potassium: 141mg | Fiber: 4g | Sugar: 15g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg
