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.

Course Snack

Cuisine American

Keyword Blueberry, Dairy Free, Gluten-free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 217kcal

Author Annemarie Rossi

Cost $.64 per muffin

Equipment

muffin pan

Ingredients

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

Instructions

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.

Notes

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.

Nutrition