Blueberry Chia Seed Muffins
These blueberry chia seed muffins are full of great flavor and texture.
Blueberry, Dairy Free, Gluten-free
$.64 per muffin
melted coconut oil
cooled a bit
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.