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Blueberry chia muffins

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Ingredients

Adjust Servings:
½ cup unsweetened flaked Coconut
½ cup Pecans , roughly chopped
1¼ cups white whole Wheat Flour , spooned and leveled
1 cup old-fashioned rolled Oats
¼ cup Chia Seeds
1 teaspoon ground Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 cup Sour Cream
½ cup pure grade B Maple Syrup
6 tablespoons Unsalted Butter , melted
1 large Egg
1 teaspoon pure Vanilla Extract
1 pint Blueberries

Blueberry chia muffins

  • Serves 12
  • Medium

Ingredients

Directions

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These muffins are chock-full of tasty goodness—pecans, coconut, oats, gobs of blueberries, and, of course, protein-rich chia. They have bumpy, rough-looking tops, but the insides are super moist. I like to sweeten with grade B maple syrup; it’s not only cheaper, but it has more flavor and minerals than grade A (but if grade A syrup is what you have, don’t sweat it). Store in an airtight container, at room temperature, for three days.

Steps

1
Done

Preheat oven to 350°F. Line a 12-cup standard muffin tin with liners.

2
Done

Spread the coconut on a small, rimmed baking sheet. Spread the pecans on a separate rimmed baking sheet. Toast, tossing once until the coconut is brown and the pecans are fragrant, 6 to 8 minutes for the coconut and 8 to 10 minutes for the pecans. Cool to room temperature.

3
Done

Whisk together the flour, oats, chia, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk together the sour cream, maple syrup, butter, egg, and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the blueberries, coconut, and pecans.

4
Done

Divide the batter between the lined cups (about 1⁄3 cup each). Bake, rotating the tins halfway, until a toothpick inserted in the center comes out clean, 24 to 26 minutes.

5
Done

Set the tin on a wire rack and let the muffins cool in the pan for 5 minutes. After 5 minutes, transfer the muffins to the wire rack.

6
Done

Eat warm or at room temperature.

daisy

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