Blueberry Chia Muffins with Lemon & Ginger

My Blueberry Chia Muffins with Lemon & Ginger are light, tasty and good for you too!

Blueberry Chia Muffins with Lemon & Ginger
It took me a long time to begin baking with chia seeds, but since I started, there’s been no stopping me! Chia seeds are very low calorie, high in fibre and nutrients, plus they contain Omega 3 fatty acids and protein. They also add a subtle flavour and texture that makes baked goods extra special.

Chia seeds have the appealing look of poppy seeds but without the strong flavour. They are perfect for kids and fussier eaters.

Love chia as much as I do? Check out these delicious recipes using chia seeds

One of the first recipes I developed a couple of years ago was an adaptation of my late Mom’s Blueberry Muffins. After a bit of experimentation, the recipe became Blueberry Chia Muffins with Lemon and Ginger.

Despite the name of the muffins, the blueberries are still very much the star of the show. The chia, lemon and ginger are just delicate flavours in the background. Like so many things that don’t necessarily have the starring role, these seemingly secondary ingredients are vital to the wonderful flavour of what is quickly became a new family favourite.

Blueberry Chia Muffins with Lemon and Ginger

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You Can Use Fresh or Frozen Blueberries for Blueberry Chia Muffins

One of the best things about my Blueberry Chia Muffins with Lemon and Ginger is that you can use either fresh or frozen blueberries. You don’t even have to thaw the frozen berries. This means that you can enjoy muffins that taste of summer all year round!

The trick with both fresh and frozen berries is to combine them with the flour mixture before you mix the wet and dry ingredients together. Not only does this prevent the blueberries from sticking or sinking, it also helps stop ‘bleeding’. (You know, when blueberry muffins end up a light shade of purple all the way through).

Love making muffins? Don’t miss these Wholesome Muffin Recipes Your Family Will Love!

Blueberry Chia Muffins with Lemon and Ginger

Blueberry Chia Muffins with Lemon and Ginger

The streusel topping on my Blueberry Chia Muffins with Lemon and Ginger really does make them extra special. However, they are still low enough in sugar to be reasonably healthy. And with the addition of the chia seeds and the antioxidants in the blueberries you can enjoy these treats guilt free, knowing that your tasty, portable breakfast or snack is pretty good for you too!

5.0 from 3 reviews
Blueberry Chia Muffins with Lemon & Ginger
 
Author:
Serves: 11 to 12 muffins
Ingredients
  • For the streusel:
  • 2 tablespoons cold butter, cubed
  • 3 tablespoons all purpose (plain) flour
  • 2 tablespoons Demerera (turbinado) sugar
  • ½ teaspoon ginger
  • 3 tablespoons rolled oats
  • For the muffins:
  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1½ cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ginger
  • ¼ teaspoon salt
  • 1 generous tablespoon chia seeds
  • grated rind of 1 lemon
  • 1 cup fresh or frozen blueberries (if frozen do not thaw)
Instructions
  1. Preheat the oven to 350°F (170°C or 160°C for fan ovens).
  2. Grease and flour a 12 cup muffin pan or line with paper liners.
  3. Make the streusel:
  4. Cut the cold butter and the flour together using a pastry blender or two dinner knives.
  5. When the mixture resembles coarse crumbs, stir in the Demerera sugar, ginger and oats.
  6. Set aside.
  7. Make the muffin batter:
  8. Cream the butter and sugar in a large bowl.
  9. Beat in the egg.
  10. Add the vanilla and milk and mix thoroughly.
  11. In a separate bowl, stir together the flour, baking powder, ginger and salt.
  12. Add the chia seeds and the lemon rind and stir together.
  13. Toss in the blueberries and stir gently so that they are lightly covered with the flour mixture.
  14. Add the flour and blueberry mixture to the wet ingredients all at once, stirring gently just to mix. You don't want any dry clumps, but the batter will be a bit lumpy. Don't stir too enthusiastically or you will have batter that is purplish blue all the way through. (Not a disaster but it looks better if it's not!)
  15. Spoon the batter carefully into 11 to 12 large muffin cups. (I like to use an ice cream scoop to do this.)
  16. Sprinkle each muffin with the streusel mixture.
  17. Bake for 20 to 25 minutes or until the muffin tops spring back when touched gently and a skewer inserted into a muffin comes out virtually clean.
  18. When cooked, remove the muffins from the pan and cool on a wire rack.
  19. These are delicious warm from the oven but do allow them to cool slightly first to avoid being burned by the molten hot blueberries fresh from the oven!
  20. The muffins will keep for 2 to 3 days at room temperature in a sealed container. If you want them to keep longer - or if it is very hot where you are - store them in the fridge. Just remember to bring them back to room temperature or warm gently before eating.

More Yummy Muffin Recipes

My Mom’s Jam Muffins

Bran Muffins

Pear and Pecan Streusel Muffins

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Article by April Harris

April has written 1268 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog, AprilJHarris.com.
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Comments

  1. I love chia seeds but have never used them in baking! I can’t wait to try this!!

  2. Ruby Corman says:

    Hi April ,
    These look delicious ! I’ve been thinking about using chia seeds as they are so good for you. I make muffins often so this recipe will be perfect .
    I like that it comes from your mom’s recipe , it makes me think of her .
    I just made a sour cream banana bundt cake with butterscotch chips and streusel . Sometimes you just need some sugar !
    Love the instagram shots , missing England a lot .
    See you in July .
    Ruby .

    • Hi Ruby, I always think of mom when I bake from her recipes as well – sometimes it’s like she’s there in the kitchen with me. Your banana bundt cake sounds amazing – I know I would love that!! I hope I’ve followed you on Instagram? Looking forward to seeing you soon! xx

  3. These look great, lots of delicious ingredients!!

  4. I always say I’m going to try using chia seeds and then I wimp out and don’t. I really need to get on this. Thanks for a great recipe.

    • Thank you, Christine! Chia seeds really are worth trying – I’m sure you will like them 🙂 While they add a delicate flavour and texture they really don’t taste of anything in particular, they kind of pick up the flavour of whatever else is going on in a recipe.

  5. What a delicious way to make blueberry muffins healthier. These look fantastic!

  6. These look delicious! Beautiful pictures as always, April!

  7. Delicious muffins April , lovely combo of chia,lemon and ginger I need to try it.

  8. Hi April,
    Thank you for the visit to my blog, and your kind words! I enjoy reading your blog! Both my husband and I put chia seeds in our smoothies, I haven’t tried baking with them! Love lemon and blueberry flavors, and your blueberry muffins look delicious! I’m glad you used your mom’s recipe! I pinned this for next time I make blueberry muffins, and give your recipe a go!
    Have a lovely day! =)

    • Hi Christine, My pleasure, and thank you so much! I hope you and your husband enjoy the muffins – please let me know what you think 🙂 Hope you have a lovely day as well!

  9. April, these sound soooo good! I’ve thought about adding chia seeds to my baking for a few years now, but haven’t taken the step to actually buy any yet. And, like you (I had to laugh at this), when I do get round to buying some I’ll probably let them languish in the cupboard for at least a few months!

    • It sounds like we have a lot in common, Jean 🙂 I do hope you will try my recipe when you get the chia seeds and do please let me know what you think. They are definitely becoming a big favourite round here!

  10. These muffins look delicious April and wish I had one now! Pinned and shared!

  11. Hi April,
    Wow these muffins look so good and are healthy with the chia seeds added to the recipe. Thanks for sharing them at our Cooking and Crafting with J & J!
    Thanks, Julie

  12. I love your healthy Blueberry Chia Muffins, and I love too the blue and white China tea cups, April! Pinning and tweeting! 🙂

  13. April, I adore using chia seeds in all different ways as I love the health benefits, plus they are so crunchy and YUM! What other flour(s) do you recommend I use to replace the white flour? Would almond meal or any other GF flours work? I also have had good luck with whole wheat pastry flour when I don’t need to make my muffins GF. Thanks so much for another fantastic recipe!

    • Hi Linda, I’ve only used white flour when testing the recipe although I do often use all purpose whole wheat flour in muffins. I’ll have to give it a try next time. I haven’t tried GF flours yet but I’m sure this recipe will evolve – I’m always ‘tweaking’ things 🙂

  14. What an interesting recipe!

    Thanks for joining Cooking and Crafting with J & J!

  15. I’m drooling right now! This looks so good. Pinned and tweeted. Thank you for bringing this to our party and we hope to see you on Monday at 7 pm. Lou Lou Girls

  16. I could so go for one or two of these right now with my coffee April! Pinned and shared!

  17. Going to make these right NOW !!! Will let you know the outcome !!!

    They look delicious, can’t wait !!

  18. Good to know that chia seeds are low calorie! Love chia seeds in my granola and yogurt. Of course, I would love them in a muffin starring blueberries accented by ginger and lemon =)

    • It’s amazing how good chia seeds are for us, Kim 🙂 I have them in my yogurt too, but I use the ground ones for that. I should try the whole ones 🙂 And thank you!

  19. I`m not a big fan of chia, I don`t know why. But these muffins look super delicious!

    • Although you can see the chia seeds, they don’t really have a distinct flavour of their own in these muffins, Cris. Hopefully that means you would enjoy them 🙂

  20. I love that you took a family recipe and put a modern day healthy twist on it. Very clever. They do look delicious!

  21. Hello April, your muffins look so good and yummy. I will have to make these sometime. Thanks for sharing the recipe to make them at C&C with J&J.
    Have a nice Easter.
    Julie

  22. Hi April,
    I would really love one of your lovely muffins right now to enjoy with my morning coffee. Thanks so much for sharing your post with us at Full Plate Thursday and come back soon!
    Miz Helen

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