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.

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.

These blueberry chia muffins are cooling in the pan.

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.

Coat blueberries with flour before adding them to muffin batter.

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

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.
Print Recipe
Blueberry chia muffin with blueberries
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Recommended Equipment


  • 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.


You can substitute white whole wheat flour if you'd prefer. Add an extra tablespoon of crushed pineapple to make up for the thirstier nature of whole wheat flour.

Approximate Nutrition Info

Calories: 217kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 78mg | Fiber: 3g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
Servings: 12
Calories: 217kcal
Cost: $.64 per muffin

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

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.


  1. 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?

    1. 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.

      1. 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 🙂

  2. just made these today! no maple syrup in my house so we used local honey!!! (when doing this I’ve learned i need to cook the muffins at 325 so they don’t brown up to fast!) these were a huge hit with the kiddos and us!! this will for sure be in the arsenal now!!

  3. Does it matter what kind of coconut oil you use? I used Virgin unrefined and it got hard when I tried to mix everything together. I heated the wet ingredients so they would mix w dry ingredients. Praying they turn out as they are in the oven now! And I used muffin liners I hope that’s ok!

    1. They should come out okay, but let me know! It sounds like you used a good kind of coconut oil. It’s best to have all ingredients at room temperature to avoid the oil seizing up like that, but it shouldn’t be a problem for these muffins.

      1. I did them. They were a bit drier than I had expected them to be. I used frozen pineapple, maybe needed more juice from that? They are still pretty good. Any idea of a variation to use bananas to help w the texture? I’ll def try them again and see what I can do to help w the moisture. Also my hubby isn’t a huge fan of the coconut oil taste, any alternatives to that? Thanks ;))

      2. Amy, I find that if I leave muffins in the oven for just a couples minutes too long, they come out dry. I wonder if this could have been part of the problem. What kind of flour did you use? (This has a big impact too.) You could add a couple tablespoons of mashed bananas to make them more moist next time. Also, you can always substitute melted butter for coconut oil in baking recipes.

    1. Nichole, you could definitely use flax seed. I don’t have experience with hemp hearts, so I can’t say about them. Let me know if you try it with one of these variations.

  4. These are great. I made with milled flax seed, whole wheat flour, fresh blueberries and canned crushed pineapple. Delicious.

  5. This looks great. I’ve never worked with chia seeds, but I know they’re really good for you. Maybe this will make me try them! Thanks for the recipe. Pinning for later.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating