Loaded with blueberries and chia seeds, these vegan blueberry chia muffins are great for breakfast & snack.
I shared this recipe for vegan blueberry chia muffins with my last Bluezones cooking class and received many positive feedback. It’s an easy recipe that is flexible with the type of flour, sweetener, and fat/oil and it’s pretty nutritious for adults and kids alike.
I have made this vegan blueberry chia muffins recipe using different flours (see the recipe below) including a gluten-free flour blend. Chia seeds act as a binder/thickener in this recipe plus adds nutrients like protein, fiber, and many other micro nutrients. Fresh frozen blueberries work great in this recipe so use whatever you have on hand.
Vegan Blueberry Chia Muffins
For 12 muffins
1 3⁄4 cup flour (use whole wheat, or 1/2 whole wheat + 1/2 all purpose, or spelt flour)
1 heaping tablespoon lemon zest (can use lime zest or grapefruit zest)
1 tablespoon baking powder
1⁄2 teaspoon sea salt
3⁄4 teaspoon cinnamon or other warm spices like cardamon and nutmeg
3 tablespoons chia seeds (additional 1 teaspoon set aside for topping)
6 tablespoons coconut oil, melted or neutral oil
3⁄4 cup non-dairy milk such as almond milk, oat milk or coconut milk
7 tablespoons agave nectar or maple syrup
1 teaspoon vanilla extract
1 cup frozen or fresh blueberries
1. Preheat the oven to 350F. Line a muffin tin with liners or parchment paper.
2. Whisk dry ingredients (flour, lemon zest, baking soda, salt, cinnamon, chia seeds) into a bowl and keep aside.
3. Mix wet ingredients (coconut oil, milk and agave syrup) in another bowl.
4. Gently pour wet ingredients into dry ingredients and mix. Carefully stir in blueberries.
5. Scoop the batter into muffin tin filling 3⁄4 full. Sprinkle remaining chia seeds on top of muffins.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
More recipes featuring chia seeds: