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.
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!
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:
- granulated sugar
- non-fat Greek yogurt
- liquid coconut oil
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- chia seeds
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 the flour, baking powder, baking soda and salt.
In a separate bowl, whisk egg and sugar until combined. Add yogurt, coconut oil, honey and vanilla. Mix until combined.
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! The mixture will be thick, similar to cookie dough.
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
- 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
- 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 small 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.
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: 1
Amount Per Serving: Calories: 177Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 145mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 5g