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!
Blueberry Chia Muffins
- 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.)
Check out these other recipes with no added sugar!