Make these light and fresh blueberry chia seed muffins for breakfast this weekend! The chia seeds add a fun texture and the blueberries are the perfect amount of sweetness for this breakfast treat.
2022 Update: This recipe was originally created by Jenna of A Savory Feast and shared as a guest post. She writes about all things food: creative recipes, cooking techniques, foodie road trips and more.
This recipe has become one of our favorites, and yours too! Jenna graciously allowed me to take new photos of this recipe and update it with new tips and tricks that I have discovered ever since she shared it here in 2015. We make these muffins all the time!
Blueberry Chia Seed Muffins recipe
Blueberry Chia Seed Muffins are the perfect weekend breakfast! They are simple to make and are delicious but not overly sweet. Here's why Jenna loves these muffins:
Blueberry muffins have been a favorite of mine ever since I was a kid. My mom used to keep boxes of the mix in the house and we would have them on a regular basis. It was probably one of the first things my brothers and I learned to make by ourselves.
There's just something about muffins for breakfast! They are so satisfying. Lately I've been trying to avoid heavy breakfasts, but I couldn't resist making these muffins one Saturday morning.
Blueberries are SO GOOD when they are cooked into a breakfast food. Whether it's scones, pancakes, bread, French toast, smoothies or waffles, I love it.
Chia seeds are a new obsession of mine. I've been trying to find creative new ways to use them ever since, and these muffins are IT. They are a great way to change up muffins from the usual poppy seeds.
Love this recipe? Check out this recipe for no sugar added blueberry muffins!
Why you'll love this recipe
- These blueberry muffins are a great way to enjoy some extra protein, thanks to the chia seeds.
- Chia seeds work to reduce the number of eggs needed in this recipe.
- Muffins are a wonderful, shareable treat you can serve at a party or bring to a friend.
- They make a great quick breakfast for busy mornings or are a great treat for weekend mornings.
One of the best things about muffins is that they are great for an on-the-go meal but feel like a special treat! They have loads of natural sweetness thanks to the healthy ingredients.
You can make a batch ahead of time before an early morning road trip or even to surprise your kids before school.
More easy muffin recipes you'll love:
- Cinnamon Apple Muffins
- Cranberry Orange Muffins
- Pumpkin Snickerdoodle Muffins
- Banana Chocolate Chip Muffins
How to bake with chia seeds
Chia seeds are amazing in muffins! They add a unique texture that I just can't get enough of. Combined with the blueberries, these muffins are sure to be a hit.
Using chia seeds in muffins is sort of like making poppy seed muffins, but chia isn't as crunchy or decorative. They actually serve a purpose in these healthy muffins!
Because of the way they swell when added to water, chia seeds work similarly to eggs, as a binder. In fact, they can even replace eggs in a recipe.
This recipe does utilize an egg, which works together with the yogurt and chia seeds as binders.
However, if you need an egg-free version, you can try another egg replacer such as applesauce instead. (Let me know how it goes if you do!)
This recipe was such a hit that I made a strawberry chia muffin as well. Both of these delicious recipes are on regular rotation in our house!
Ingredients
Other than chia seeds, you don't need any hard-to-find ingredients for this recipe. Chia seeds are available at most grocery stores and natural health suppliers.
Here's what you'll need to make this recipe:
- egg
- granulated sugar
- non-fat Greek yogurt
- liquid coconut oil
- brown sugar
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- blueberries
- chia seeds
Substitutions
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten.
Instead of coconut oil, you can use avocado oil, olive oil or vegetable oil. I like coconut oil because it's light and you can't taste coconut in the finished product.
Feel free to use fresh or frozen blueberries. If you use frozen, do not thaw them first. Just toss them into the batter frozen!
If blueberries aren't your thing, feel free to use chocolate chips or raspberries instead. Even a little lemon juice and lemon zest for flavor would be so good.
How to make Blueberry Chia Muffins
Making these chia seed muffins is so super easy. Let's walk through it step-by-step:
First, preheat your oven to 375°F. Grease a 12-count muffin tin with cooking spray or use oeoer liners.
In a medium bowl, whisk together egg and brown sugar. Add yogurt, coconut oil and vanilla and mix to combine.
In another bowl whisk together flour, baking powder, baking soda and salt.
Next, combine the wet ingredients with the dry ingredients and mix until just combined.
Be sure not to over-mix or you will end up with dense muffins!
Gently fold in blueberries and chia seeds. I like to switch to a rubber spatula for this part.
Here is what the muffin batter will look like at this point:
Then, divide the batter into your prepared muffin tin.
Bake the muffins for 15-20 minutes or until golden brown and a tester inserted into the middle of the muffin comes out clean.
After 5 minutes, transfer the muffins to a wire rack. This will keep them from continuing to cook in the hot muffin pan. Let cool completely before storing them.
How to store muffins
Muffins are best fresh, but they can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here’s the gist:
Store in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. Make sure they are completely cooled for best results.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer — reheat when you get a muffin craving!
Madison's Pro Sharing Tip:
Here are a few ways to make these Chia Blueberry Muffins shareable:
- Make a double batch to share with a friend, teacher or neighbor.
- Bring them to a play date with friends.
- Serve them at a party or brunch.
Speaking of sharing: A big thanks to Jenna for sharing this guest post! We both hope you enjoy them!
More chia seed recipes
Love baking with chia seeds? Here are some more recipes to try:
- Chia Seed Energy Bites
- Coconut Chia Pudding
- Strawberry Chia Seed Muffins
- Oatmeal Peanut Butter Chocolate Chip Breakfast Bars
- Lemon Chia Oatmeal Cups
More blueberry muffin recipes
- Blueberry Muffins with Crumb Topping
- Dairy-Free Blueberry Oatmeal Muffins
- Healthy Blueberry Muffins
- Healthy Lemon Blueberry Muffins
- Mini Meyer Lemon Blueberry Muffins
Blueberry Chia Seed Muffins
Make these light and fresh blueberry chia seed muffins for breakfast this weekend! The chia seeds add a fun texture and the blueberries are the perfect amount of sweetness for this breakfast treat.
Ingredients
- 1 large egg
- ½ cup brown sugar
- ¾ cup non-fat Greek yogurt
- ¼ cup milk
- ¼ cup liquid coconut oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup blueberries
- 2 tablespoons chia seeds
Instructions
- Preheat oven to 375 F. Grease or line a 12-count muffin tin.
- In a medium bowl, whisk egg and sugar until combined. Add remaining liquids and mix until combined.
- In a separate bowl, combine the flour, baking powder, baking soda and salt.
- Combine the wet and dry ingredients and mix until just combined (be sure not to overmix or you will end up with dense muffins!)
- Gently fold in blueberries and chia seeds.
- Divide the batter into the muffin tin.
- Bake for 15-20 minutes or until golden brown and a tester inserted into the middle of the muffin comes out clean.
Notes
Be careful to fold blueberries into the mixture to prevent crushing.
If using frozen blueberries, do not thaw first.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 145mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 5g
Lizzie says
Just wondering how much honey you use for the recipe?
Madison Wetherill says
Hi Lizzie! There actually is not honey in the recipe - just brown sugar. ½ cup brown sugar 🙂 Thanks for clarifying!
Dawn says
Best blueberry muffins ever! Next batch I will try to substitute some ground oats for wheat flour. Thanks for the recipe 😊
Madison | A Joyfully Mad Kitchen says
Would love to hear how that goes!
Emily Cebuliak says
It literally says no sugar added - sweetened with dates yet there are no dates and a good amount of white sugar…
Susannah Brinkley says
Hey Emily, Thanks for pointing that out. It's actually a caption linking to another recipe that IS sweetened with dates. We will get that post updated!
karin r says
these were awesome. my kids gobbled them up and it was a great way to add in some chia seeds! i didn't have coconut oil so we just used olive oil and it was great! i am going to experiment some with decreasing the sugar amount but we will see. thank you for a wonderful recipe!
Madison | A Joyfully Mad Kitchen says
So glad you enjoyed them!
Tia says
This needed more liquid. My batter was crumbly and came out in crumbles after baked, not a muffin. I substituted coconut flour for all purpose, maybe that’s why.
Madison | A Joyfully Mad Kitchen says
Yes, using coconut flour would definitely change the recipe completely. All purpose flour is very different and is what the recipe was created with 🙂
Mary says
Can you use sour cream instead of yogart.
Madison | A Joyfully Mad Kitchen says
I haven't tested it but I would imagine that would work!
Katie says
These muffins are incredible!!! So much goodness in them too! I used greek vanilla yogurt as it was the only kind I had so I left out the honey as i didn't want to over sweeten them. I also used frozen blueberries which gives them an extra moistness. Thank you for sharing such a deli out recipe!
Madison | A Joyfully Mad Kitchen says
I am so glad you liked these muffins, Katie!
KWS says
These muffins are in the oven now, so I can't comment on taste yet, but I was confused on two things: 1. The caption in one of the pictures says these are "no sugar added" muffins, but sugar is an actual ingredient, so may want to remove that caption, and 2. the thickness of the batter, which makes me keep thinking something was wrong or I missed an ingredient. Hopefully they "loosen up" a bit while cooking. I ended up splitting the batter in half, doing blueberries in one and diced apples in the other (one kid hates blueberries, which is nuts!). Fingers crossed they all come out great!
Madison | A Joyfully Mad Kitchen says
I hope they did turn out well! The caption you are referring to is sharing a different post entirely - but I can see how it may have been confusing! Thanks for the feedback 🙂
Heather Snell says
I stumbled upon this recipe and was hopeful. The last blueberry muffin recipe I tried was severely lacking, to say the least. I liked the healthy twists on a classic recipe, plus I had everything already, so I tried them out. THESE ARE THE BEST BLUEBERRY MUFFINS I’VE PROBABLY EVER EATEN. Seriously! I already ate 2 and I don’t know if I can stop myself from a 3rd! Decadent, moist, and just the PERFECT amount of sweetness! Perfection. Make these or make bad decisions. There are no other possibilities.
Madison | A Joyfully Mad Kitchen says
I am soooo happy to hear that you loved these so much! Your comment made my day 🙂
Jessica says
Yum! Super easy, made these early on a Sunday morning before everyone was awake. I used melted butter for coconut oil since I was fresh out and they turned out beautifully!!
Madison | A Joyfully Mad Kitchen says
I'm so glad you liked them! Subbing for butter is perfect. Good idea!
Maria says
These look amazing! What can I substitute for the coconut oil? Can I use other types of oil as coconut oil is quite expensive.
Roxanne says
I used silk dairy free yogurt, added lemon zest and had to use some cut up apricot because I didn't have enough blueberries. Sooo good!
Madison | A Joyfully Mad Kitchen says
Those sound like amazing substitutions! So glad you liked the muffins 🙂
Margaret says
I tried this recipe and liked it but wanted a lower carb option so, I tried it with fine ground almond flour. I liked the taste and texture of them! I used 1 cup almond flour and 1/2 cup regular all purpose flour. Next time I make them, I will try with all almond flour.
Bonnie says
I have my own re up a for Blueberry Spiced Muffins. Can i simoly add 2 tabkespoons of chua seeds to this recipe.
Bonnie says
I should have edited that msg before I sent it. Sorry about all those errors, but I'm sure get the gist of it? Can I simply add chia seeds to any muffin recipe I have?
Sarah Baker says
Do you happen to know how many calories are in one blueberry Chia muffin?
Danica says
What oy her type of flour can i use for this recipe? My son has to stay away from regular flour and wheat flour.
Danica says
Other*
TW says
Just made these. I had plain yogurt so used that instead of the Greek. Followed the recipe as-is otherwise and they're delicious. My four year old and my husband both loved them. I used frozen blueberries. Thank you for a great recipe where I could use the chia seeds I just bought!
Madison Wetherill says
That's a great substitution! I'm glad your little one and husband enjoyed them, too. Thanks for the comment, TW!
Jenna Griffin says
Oh my goodness, YUM! These look so good, Jenna!
Jenna Owens (@aSavoryFeast) says
Thanks, Jenna! I love baking on a Saturday morning, so these were a lot of fun to whip up. And they taste wonderful, too!
Betsy Gettis says
Yum! These look delicious! Chia seeds are so good for you...superfood!
Jenna Owens (@aSavoryFeast) says
Yes, they are! I've been doing a lot of experimenting with them to figure out how I can incorporate them into my food more often.
chelsea @ the new wifestyle says
ohhhh chia seeds in muffin! i think i shall go get the rest of the ingredients to make these!
Jenna Owens (@aSavoryFeast) says
They add such great texture to the muffins! You will love them.
Erica Thompson says
I am all about the Chia! Thanks for the recipe 🙂
Jenna Owens (@aSavoryFeast) says
I am loving chia seeds lately, too! They are so yummy.
Laura Jean Gilleland says
YUM! It is so fun to start Madison's guest posts off for the month. I love the photos and these look delicious. Definitely pinning this one for later.
Jenna Owens (@aSavoryFeast) says
Thanks, Laura! I hope you enjoy these muffins.
Jaelan @ Making Mrs. M says
Give me all the blueberry muffins! YUM! These look great.
Jenna Owens (@aSavoryFeast) says
Blueberry muffins are my FAVE! You will love this recipe.
Christine Everyday says
These sound so good! A great way to get chia seeds to kids, too!
Jenna Owens (@aSavoryFeast) says
They were delicious! I'm sure your kids would LOVE these muffins! You could make them the night before and enjoy them for breakfast before school.
Kristin C says
These look awesome!
I have yet to use chia seeds in anything. but I really want too. I haven't been brave enough. haha
Jenna Owens (@aSavoryFeast) says
Thanks, girl! Chia Seeds are one of my current ingredient obsessions. I have been trying all sorts of recipes with them lately. They add an awesome texture!
Natalie says
I absolutely love these muffins!! Do you know by chance the nutritional info on them. I can eat them all day long!! I did cut back on the amount of blueberries!! Was getting too much berries and not enough muffin!! I have incorporated chia into my diet daily and it has corrected a digestive issue I?ve been having since I had my gallbladder out!! (Diarrea after eating). I have stopped taking Imodium twice daily and also an otc med!! Chia has been my miracle food since last December!!
Madison | A Joyfully Mad Kitchen says
Hi Natalie! I just updated the recipe card with nutrition info. I'm so glad you liked these!
KATHRINE BARRAGAN says
I can't say enough about Chia seeds. It is a daily regimen of mine. They truly are a superfood. It has omega 3 's, protein, fiber, and gives me strength to finish my tasks. Not to mention how I feel. I use coconut water 8 oz, add 1 teaspoon of Chia seeds daily. I love it..