Recipe by RHOWES
"Perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. A moist muffin with the sweet burst of blueberries."
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2 1/2 teaspoons
I have made these a few times and found that this works best:
1. Add an extra cup of flour. I used regular flour once an oat flour once. Both were good.
2. Add an extra egg
3. Cut the sugar WAY down. I added none at all and while they tasted a little more "healthy" they were still sweet. 1/3 cup was a sweet muffin.
4. No need to soak the chia. If you feel you must, then you can make the batter as described and let it sit for 5-10 minutes. It will thicken up!
I am pregnant and watching my carb intake but I LOVE bread so I have been experimenting. This makes a really healthy muffin! If you choose to use oatmeal + oatmeal flour (just grind some up) there are almost 4 grams of protein in each one of these (with the extra egg as well). I liked it!!
First off, in order to get the health benefits of Chia seeds, they need to be soaked. The longer they soak the more health benefits you get. So I highly recommend adding the chia seeds to the orange juice and let it sit for at least 10 minutes or longer. While mixing the wet ingredients, I thought there was ALOT of liquid for only one cup of flour. But I went ahead and followed the recipe exactly. Triple checking the ingredients and amounts, as I really thought something was missing. It also seemed like way too many blueberries for the amount of batter. The muffins were really, really, really, moist, they didn't hold together too well and the blueberries are practically falling out of the bottom because there is no structure to the muffin. Looking back, I wish I added another 1/2 cup of flour, and used quick oats and less blueberries! If they did not have such a wet texture these would be 5 stars, they do have a great taste though, just did not like the texture.
Very good flavor, just fell apart very easily. Could use a little more sweetness, too. But overall~ very healthy and tasty muffin
This has become a favourite in our house of non-muffin-lovers. That said, I've healthed up the recipe substantially. To writ: no more sugar and cinnamon topping. Half the flour is spelt, half the oil is coconut, all the sugar is coconut sugar, and the applesauce is just grated apple. Yessiree, tasty goodness ??
Be sure to Soak the Chia seeds in the OJ for 5-10 minutes to engage their nutritional fiber filled value!
I upped the flour to 1 and 1/3 cup (whole wheat of course, the batter was too wet.
and decrease the sugar to 3/4 a cup, looking to lower the sugar content and they are still sweet enough!
and I skipped the brown sugar and just sprinkled ground Cinnamon on top!
Voila! Awesome crowd pleaser :)
We love this recipe! It is so yummy and my kids even ask for more. Sometimes I make this recipe mini muffins, which makes them a great bite size.
These are so delicious! I pre soaked the chia seeds, as suggested by others, and it worked great. I only had one cup of blueberries so I sprinkled them on top before the brown sugar/ cinnamon mixture. I would definitely make them again. Thanks for sharing the recipe!
What a fantastic muffin! I just bought a bag of chia seed at Costco and went on the internet to find recipes to use in them. I just made these muffins and they are great!. I did increase the flour to 1 1/2 cups, lowered the sugar to 3/4 cup as I was using homemade applesauce with sugar added. I also soaked the chia seeds in the orange juice as recommended. Thank you for your recipe. I will be making these often.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Oatmeal Chia Seed Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 55
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