Lemon Blueberry Muffin Recipe with Chia Seeds
One of the things that’s always been a challenge is just getting our daughter to eat something for breakfast. It’s one of those meals that offers like 3 things: eggs, oatmeal or cereal, and as you can imagine those options can get pretty old within about a month’s times. To keep things interesting I try to change it up dramatically by making things like shakshuka or scaling it back for a guaranteed winner with things like this Lemon Blueberry Muffin Recipe with Chia Seeds. Again, it’s sometimes just getting some food into our little girl in the morning that isn’t something overly processed.
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Lemon Blueberry Muffin Recipe with Chia Seeds
Ingredients:
2 ½ cups of Bob’s Red Mill All Purpose Flour
1 cup of sugar
1 tablespoon of poppy seeds
2 tablespoons of chia seeds
1 tablespoon of baking powder
1 teaspoon of baking soda
3/4 cup of whole milk
1 stick of melted unsalted butter
3 eggs
juice and zest of 1 lemon + juice of ½ lemon
½ cup of greek yogurt
2 cups of fresh blueberries
¾ cup of powdered sugar
Instructions:
1. Preheat the oven to 350°.
2. In a large bowl whisk together the flour, sugar, poppy seeds, chia seeds, baking powder and baking soda. set aside.
3. In a separate medium size bowl whisk together the milk, butter, eggs, juice and zest of 1 lemon and yogurt until combined.
4. Pour the wet ingredients into the dry ingredients and whisk until combined.
5. Fold in the blueberries and transfer the batter to a large 6 muffin tin.
6. Bake in the oven at 350° for 35 to 40 minutes or until lightly browned on top and firm in the center. Cool for 10 minutes.
7. In a small bowl whisk together the juice from ½ lemon and powdered sugar and glaze the muffins.
8. Serve!
Recipe Video:
