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Blueberry Chia Muffins

   Blueberry Chia Muffins  Every once in a while, I like to go through some of my old recipes, and give them a little facelift. Tweak some of the ingredients, take some new pictures, etc. So, how do I decide which recipes to tweak out of ALL the recipes I’ve ever done? Food holidays of course! You knew they had to be good for something, right?!

July 11th happens to be National Blueberry Muffin Day, and what kind of food blogger and dietitian would I be if I didn’t make sure you were prepared with the absolute most perfect, low sugar blueberry muffin recipe on hand?? This Blueberry Chia Muffin recipe re-do is out of this world.

This new and improved Blueberry Chia Muffin recipe isn’t overly sweet. My husband (a self-proclaimed sugar addict), and my girls really like them, and I don’t have to worry about their taste buds getting used to a super sweet taste. Both the texture and flavor in this new recipe are nothing short of perfection!

So, if you make these new and improved Blueberry Chia Muffins, be sure to let me know with a comment below, or tag @milknhoneynutrition on Instagram so I can see your creation!


side view of blueberry chia muffins on countertop with blueberries
These gluten free, grain free, dairy free, blueberry chia muffins are an amazing way to start your day, a tasty afternoon pick me up, or a guilt-free night time snack!
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Course: Breakfast, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 15 muffins
Carbohydrates: 13g


  • 1 cup + 2 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup maple syrup
  • 1 cup unsweetened milk of choice
  • 6 Eggs
  • 3 tsp vanilla extract
  • ¼ cup melted butter or coconut oil
  • 3 Tbsp chia seeds
  • Juice from 1 lemon
  • 1 cup blueberries (fresh or frozen)


  • Preheat oven to 350 degrees.
  • Sift the coconut flour, baking soda & baking powder in a bowl and set aside.
  • Mix the milk, maple syrup, eggs, coconut oil and vanilla in a separate bowl.
  • Mix the wet and dry mixtures together. Add in chia seeds and lemon juice and stir. Gently fold in the blueberries.
  • Scoop the batter into a lined cupcake pan. Bake for 30 minutes, until golden brown and cooked through.
  • As soon as they are cool enough to handle, transfer the muffins to a rack to cool. (If they are left in the pan too long, the heat and condensation will cause them to get soggy.)


The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Serving: 1muffin | Calories: 148kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Fiber: 5g | Sugar: 7g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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2 Responses

    1. It’s been a while since I’ve made these but yes, there’s a lot of eggs because of the coconut flour. If you tried only 2, I’m curious how they turned out for you? Would love to know!

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