There’s nothing like a good blueberry muffin and this gluten-free Lemon Blueberry Muffin recipe with chia seeds will leave you with that comforting yumminess we all desire.
As a foodie, I love the poppyseed-like texture that the chia seeds bring to this muffin. As a nutritionist, I love the nutrient-dense ingredients such as chia seeds, blueberries, and coconut milk. And as a mom, I love that all the goods can be packaged into a muffin that my kids will devour.
This recipe calls for gluten-free flour and I feel confident with the clean ingredients in Bob’s Red Mill 1-to-1 baking flour. You could certainly use a traditional all-purpose flour as an option. Our family typically bakes with alternative flours such as almond, coconut, and cassava to fit our primal lifestyle, but every now and then it is nice to have a direct swap that can be used in place of wheat.
I love to lay out all the ingredients before I begin a recipe — they always pull together faster that way — and then I let my primal kids get to work mixing, stirring and scooping. They are actually quite helpful when it comes to gathering ingredients as well.
Muffins from scratch, that use real food ingredients, make for great components of a nourishing breakfast, healthy lunch, or after school treat.
Hot out of the oven with a pat of grass-fed butter, or ghee, is my favorite way to enjoy these Lemon Blueberry Chia Muffins. How about you?Print
- 2 cups gluten-free flour (Bob’s Red Mill)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup coconut palm sugar
- 1/4 cup chia seeds
- 1/2 cup coconut milk (canned full-fat)
- Zest and juice from 1 large lemon
- 2 eggs
- 1 1/2 cups blueberries
- Preheat oven to 375ºF.
- Line a muffin tin with parchment cups.
- Add lemon juice to coconut milk in a small bowl and set aside.
- Combine flour, baking powder, salt, lemon zest and chia seeds in a medium bowl.
- In a large bowl, mix butter and sugar with a hand mixer until creamy. Then add 1 egg at a time, mixing well.
- Add flour mixture and stir by hand.
- Add coconut milk with lemon juice and combine.
- Fold in the blueberries.
- Use a muffin scoop to fill each tin 2/3rds full.
- Bake for 25 minutes, or until an inserted toothpick comes out clean.