Blueberry Oatmeal Chia Seed Muffins

Blueberry Oatmeal Chia Seed Muffins

11 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
RHOWES
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen muffins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  2. Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
  3. Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
  4. Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Share It

Reviews (11)

Rate This Recipe
westcoastmom
5

westcoastmom

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.

babblingbrooke
3

babblingbrooke

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!!

YummaBear
0

YummaBear

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 ??

More Reviews

Similar Recipes

Oatmeal Blueberry Muffins
(276)

Oatmeal Blueberry Muffins

Whole Wheat Blueberry Muffins
(162)

Whole Wheat Blueberry Muffins

Blueberry Oat Muffins
(148)

Blueberry Oat Muffins

Blueberry Crumb Muffins
(55)

Blueberry Crumb Muffins

Healthier To Die For Blueberry Muffins
(23)

Healthier To Die For Blueberry Muffins

Best 100 Calorie Blueberry Muffins
(15)

Best 100 Calorie Blueberry Muffins

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Whole Wheat Blueberry Muffins

>

next recipe:

Cran-Orange Oatmeal Muffins