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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.
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Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
12
Author:
Madison | A Joyfully Mad Kitchen
Equipment
SAWNZC Silicone Baking Cups for Muffins and Cupcakes, Set of 12
Wilton 12-Cup Non-Stick Muffin Pan
Red Co. 11-inch Cake & Cupcake or Muffin Carrier
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.
Nutrition
Serving:
1
g
|
Calories:
177
kcal
|
Carbohydrates:
27
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
145
mg
|
Fiber:
2
g
|
Sugar:
14
g