Blueberry Chia Seed Muffins
Servings 12
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: 1g | Calories: 177kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 145mg | Fiber: 2g | Sugar: 14g
