Blueberry Chia Seed Muffins
This post may contain affiliate links which won’t change your price but will share some commission.
These blueberry chia seed muffins are full of great flavor and texture. This is a delicious dairy free blueberry muffin recipe for snack time or breakfast.
Chia seeds are such a healthy addition to many different types of food. They’re full of fiber, protein, omega-3 fatty acids, and calcium.
I love chia pudding, which is thickened by the reaction between the chia seeds and the liquid. I also like to put a spoonful of these seeds into my smoothies.
Chia seeds are a great healthy addition to baked goods, too. These blueberry chia seed muffins are such a delicious snack to have on hand.
This recipe is a good example of how chia seeds add texture to baked goods. You’ll barely notice they’re there, but they add the slightest crunch to the muffins. The flavor of these muffins is fruity and delicious.
Blueberry Chia Seed Muffins Tips
When adding blueberries to muffin batter, sometimes you’ll find that the batter turns a green-blue color. To avoid this discoloration, sprinkle a little flour on the berries before adding them to the batter. This creates a barrier between the blueberries and the batter, and it helps maintain a more traditional muffin color.
Check the muffins after about 20 minutes in the oven. If they’re set on top and a toothpick inserted in the center of a muffin comes out clean, they’re done. You don’t want to overcook muffins or they’ll come out dry.
These blueberry chia seed muffins are best the day they’re made, and they can be stored at room temperature for up to three days. This fruity snack freezes well, so put some away for a busy day and you’ll be happy to find them waiting in your freezer.
Blueberry Chia Seed Muffins
- 2 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbs chia seeds
- 2/3 cup crushed pineapple with juice
- 2 eggs
- 1/2 cup melted coconut oil cooled a bit
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 1/3 cups blueberries
- Preheat the oven to 350 degrees and grease a muffin pan.
- In a small bowl, stir together the flour, baking soda, salt, and chia seeds. Set aside.
- In a large mixing bowl, stir together the crushed pineapple, eggs, coconut oil, maple syrup, and vanilla.
- Place the blueberries in a small bowl. Take one tablespoon of the flour mixture and sprinkle it on the blueberries. Stir to coat. (This will help to prevent discoloration in the muffin batter.)
- Add the remaining dry ingredients to the wet ingredients, and stir to combine. Fold in the blueberries.
- Transfer the batter to the muffin pan and bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool on a wire rack and store in an airtight container for up to 3 days. These muffins can also be frozen for several months.
Dairy Free Blueberry Muffins Price Breakdown
This recipe costs a total of $7.68 to make, or $.64 per muffin. Blueberry chia seed muffins are a delicious, kid-friendly snack that you can feel good about giving to your family.
Flavor is great – I will need a “do over” I messed up somehow – they came out too dry. I used a mixture of organic whole wheat pastry flow, sprouted whole wheat flour, ground flax and vanilla protein powder. I also used frozen pineapple. How much banana would you add to help with the dryness ( since I only used a portion of gluten-free? ) I noticed there’s no milk in the recipe? (I would use a non-dairy version) Could I add some for moisture?
It’s tough for me to say how much more liquid you should add. I don’t have experience baking with protein powder, but the whole wheat flours will definitely require more liquid. I would try 1/4 cup of non-dairy milk and see how that goes. Also, watch the muffins closely while they’re in the oven and take them out as soon as they’re done. A few extras minutes in the oven can make any muffins too dry.
Thank you!! I will add some milk. It was actually so dry before putting in the oven, I thought I read the recipe wrong – maybe I did?! LOL – and I took them out just at the light golden brown. I bake with my vegan protein powder all the time – adds flavor and nutrition at the same time 🙂
Let me know how they come out next time!