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Blueberry chia seed muffins are an easy dairy-free snack.

Blueberry Chia Seed Muffins

These blueberry chia seed muffins are full of great flavor and texture.
Course Snack
Cuisine American
Keyword Blueberry, Dairy Free, Gluten-free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 236kcal
Cost $.64 per muffin


  • 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.


Calories: 236kcal