Blueberry Chia Muffins are the best way to start your mornings! They are light, fluffy, refreshing, easy to make, and kids love them! 

With a new year comes goal setting and resolutions. Many times people start making pacts right about now to get started towards a healthier lifestyle. They start investing in different appliances, tossing out junk food, and begin looking for a whole new set of recipes. 

Here’s the thing, eating healthier and being able to sustain that lifestyle doesn’t have to be hard. Really small changes are what add up to making the biggest difference. Knowing that no food group should be off limits also helps with sticking to the goals you have set. 

When it comes to shopping for recipes, keep it simple. Even though I am a culinary chef, the recipes you find around here are easy and don’t require complicated ingredients. I believe that cooking should be as easy as possible! 

Before you leave don’t forget to check out my Blueberry Chia Jam which is another great breakfast and brunch addition!

Why I Love Chia Blueberry Muffins

Healthy: Blueberries are packed full of antioxidants (yes, frozen blueberries have the same nutritional profile as fresh) and are usually considered a superfood. While they are low in calories, the nutrition is through the roof! 

Chia seeds, although they are small, they are mighty! They provide omega-3s, antioxidants, fiber, and other minerals. Another fantastic (and popular) way to incorporate chia seeds is pudding, like what I did with my Mango Chia Pudding.

Easy: Muffins are great for meal prepping because they make enough for the week with just one batch and also freeze well for later.

Budget & Family Friendly: I don’t know of anyone who doesn’t enjoy a good blueberry muffin, kids especially! Because we are using pantry staples you probably already have the ingredients on hand, all of which are fairly cheap and can go a long way.

Blueberry Chia Seed Muffin Ingredients

• chia seeds
• water
• whole wheat pastry flour
• baking soda
• salt
• extra-virgin olive oil
• plain yogurt – you can also use kefir if you choose
• vanilla extract
• honey
• frozen wild blueberries

How to Make Blueberry Muffins with Chia Seeds 

Line your muffin tin with paper liners or spray with non-stick spray. Preheat the oven to 350 degrees. 

Combine the chia seeds and water in a small bowl and mix well then set aside. 

Mix together the flour, salt, and baking soda in a medium bowl. 

Grab one more bowl, a large one this time, and whisk together the oil, vanilla, honey, and yogurt. Scrape in the chia mixture and mix together. 

Pour the dry ingredients into the wet ingredients and mix just until it’s combined. 

Fold in the frozen blueberries. 

Add muffin batter to each cup until each is halfway full. 

Bake for no more than 25 minutes. 

Remove them from the oven and let them cool just a bit before serving. 

What’s the Secret to Moist Muffins? 

For starters, be very careful to NOT overmix your batter. It’s also important that you keep an eye on the time so the muffins don’t overcook. 

Some recipes may actually need more liquid, but that won’t be the case in this recipe! While we aren’t using butter, we have the oil, honey, chia mixture, and moisture from the blueberries being frozen. 

Storing and Freezing Muffins

Blueberry muffins can be stored in a plastic bag or airtight container at room temperature or in the refrigerator for up to 5 days. If you would like to freeze them, just wait until they are cooled and place them in a freezer bag. Freezing keeps them fresh for another 2 months. 

More Blueberry Recipes You May Enjoy:

• Blueberry Lemon Pancakes
• Vegan Blueberry Muffins
• Gluten Free Blueberry Muffins
• Healthy Blueberry Crisp with Corn

Blueberry Chia Muffins

Blueberry Chia Muffins are the best way to start your mornings! They are light, fluffy, refreshing, easy to make, and kids love them!

4.75 from 4 votes

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Course: Breakfast, brunch, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Author: Abbie

Ingredients

• 2 tablespoons chia seeds
• ¼ cup water
• 1 ½ cups whole wheat pastry flour
• 1 ½ teaspoons baking soda
• ½ teaspoon kosher salt
• ½ cup extra-virgin olive oil
• ¼ cup plain yogurt or kefir
• 1 teaspoon vanilla extract
• ½ cup honey
• 2/3 cup frozen wild blueberries

Instructions

• Preheat oven to 350 degrees F. Line muffin tins with liners.
• In a small bowl, add chia seeds and water. Mix well and allow to sit.
• In a medium bowl, mix together flour, baking soda, and salt.
• In a separate large bowl, whisk together oil, yogurt, vanilla, and honey. Add chia mixture and whisk together.
• Add dry ingredients to wet ingredients and mix together until combined, being careful not to overmix.
• Add blueberries and gently fold into the mixture.
• Scoop mixture into muffin pan, each approximately 1/2 full, and place in oven. Bake 20-25 minutes until toothpick inserted comes out clean.
• Allow to cool before eating.

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