• Danny Joyce

Blueberry Chia Oat Muffins Recipe

Fresh from the oven, these berrylicious muffins are packed with nutritious ingredients, perfect to bring on your beach picnic, to take on a hike and enjoy at the top of a mountain.. or to simply enjoy with your afternoon cup of tea! Using Chia Bia Chia seeds, this simple recipe makes beautiful light muffins, with a slight chew, loaded with bursting blueberries, and a beautiful thick top.

Chia Bia Blueberry Chia Oat Muffins

Preparation Time - 10 minutes Cooking Time - 20 - 25 minutes Servings - 9 muffins


Ingredients

• 100g oats, jumbo for more chew • 30g Chia Bia whole chia seeds • 20g Chia Bia milled chia seeds • 120g soft brown sugar • 120g plain flour • 1 tsp baking powder • ½ tsp baking soda • 1 tsp cinnamon • 1 large egg • 200g plain greek yogurt • 60ml milk • 80ml light tasting olive oil • 120g fresh blueberries

Directions

1. Preheat your oven to 180C (350F). 2. Line a muffin tray with muffin liners. 3. Whisk together the oats, chia seeds, milled and whole, soft brown sugar, plain flour, baking powder, soda and cinnamon in a large bowl. Ensure there are minimal lumps! 4. Whisk together the egg, yogurt, milk and oil in a large jug. Pour the wet ingredients into the dry ingredients and mix with a spatula or spoon to combine. 5. Fold the blueberries into the mixture. 6. Place the mixture into the prepared muffin liners in the tray; I had deep liners and filled them about ¾ of the way! 7. Bake in the preheated oven for 20 - 25 minutes; until a toothpick inserted comes out clean. Leave to cool in the tray for 10 minutes and then transfer to a wire rack to cool fully. Store in a sealed container on top of paper towels and with a paper towel on top for up to three days out of direct sunlight.


Let me know if you make them (tag me on Instagram!)


Slán go fóill,

Danny