Blueberry

Chia & Blueberry Muffins

October  4, 2012
Author Notes

We love something carby in the morning but it often makes us feel sluggish. These muffins are the perfect solution: satisfying, vegan and gluten-free, and packed with chia seeds which offer lasting energy. A dozen muffins will last all week, helping to justify the cost of the somewhat expensive health food store ingredients. —Weird & Ravenous

  • Makes a dozen muffins
Ingredients
  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1/2 cup olive oil
  • 2/3 maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 cups gluten-free, all-purpose baking flour
  • 1/2 cup almond meal
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • a pinches of salt
  • 1/2 cup blueberries or your favorite seasonal fruit
In This Recipe
Directions
  1. In a small bowl, stir together the chia seeds (packed with protein, fiber and omegas!) with the almond milk. Let the mixture sit for about 10 minutes or until the chia seeds are softened.
  2. Whisk together the olive oil, maple syrup and vanilla in a large bowl. Whisk in the softened chia seed mixture.
  3. In a separate bowl, whisk together the flour, almond meal, baking powder and soda, xanthan gum and salt.
  4. Combine the wet and the dry ingredients and fold in the blueberries.
  5. Fill the muffin liners with the batter until they’re almost full. A ladle is helpful. Bake in a 350ºF oven until golden brown, about 25 minutes.
  6. P.S. The batter works just as well for griddle cakes! Heat up a little coconut oil in a skillet and spoon in the batter.

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Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.