If you love Blueberry Muffins, you are going to love my Blueberry Chia Muffins with Lemon and Ginger even more – and so will all the family!
Based on a Family Recipe
My Blueberry Chia Muffins with Lemon and Ginger are based on my late Mom’s Blueberry Muffins. Blueberries are still the star of the show in this recipe, with chia adding texture and lemon and ginger acting as delicate flavours in the background. However, these seemingly secondary ingredients make the muffins something really special.
A Wholesome Ingredient List
Light, tasty and wholesome, Blueberry Chia Muffins are full of good for you ingredients.
Chia seeds are very low calorie, high in fibre and nutrients, and they contain Omega 3 fatty acids and protein. They also add a subtle flavour and texture that makes baked goods extra special. With the appealing look of poppy seeds but without the strong flavour, chia seeds are perfect for kids and fussier eaters.
Love chia seeds as much as I do? Check out these delicious recipes using chia seeds!
Blueberries contain fibre, potassium and lots of vitamins. Ginger benefits both body and brain. Plus, even with the streusel, these muffins contain less sugar than most. That said, they are very delicious without the streusel if you want to make them a bit healthier. Just leave it off if you prefer.
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. This means that you can enjoy muffins that taste of summer all year round. You don’t even have to thaw the frozen berries!
Whether you use blueberries that are fresh or frozen, always remember to combine them with the flour mixture before you mix the wet and dry ingredients together. This stops the blueberries from sticking or sinking. Plus it ensures the blueberries don’t ‘bleed’ into the batter and leave your muffins 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
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 relatively healthy too. 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 a wholesome one! Again, feel free to leave the streusel off if you prefer. These muffins taste wonderful with or without it!
Serve Blueberry Chia Muffins slightly warm from the oven (let them cool a bit or the blueberries will be too hot). Leftover muffins can be stored at room temperature in cool weather or in the refrigerator for up to 3 days. Gently re-warm the muffins before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the refrigerator and warm slightly before serving. I can’t help but suggest to halve the muffins and spread them with a bit of butter for a treat – but they taste delicious plain too!
Blueberry Chia Muffins with Lemon and Ginger – Printable Recipe
Blueberry Chia Muffins with Lemon and Ginger
- For the streusel (optional):
- 2 tablespoons cold butter, cubed
- 3 tablespoons plain flour Plain flour is also known as all purpose flour
- 2 tablespoons Demerera sugar Demerera Sugar is also known as Turbinado sugar
- ½ teaspoon ginger
- 3 tablespoons rolled oats
- For the muffins:
- ¼ cup melted butter, cooled slightly
- 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 tablespoon chia seeds I use a heaped tablespoon.
- grated rind of 1 lemon
- 1 cup fresh or frozen blueberries, if frozen do not thaw
- Preheat the oven to 350°F (170°C or 160°C for fan ovens).
- Grease and flour a 12 cup muffin pan or line with paper liners.
- Make the streusel:
- Cut the cold butter and the flour together using a pastry blender or two dinner knives.
- When the mixture resembles coarse crumbs, stir in the Demerera sugar, ginger and oats.
- Set aside.
- Make the muffin batter:
- Cream the melted butter and sugar in a medium bowl.
- Beat in the egg.
- Add the vanilla and milk and mix thoroughly.
- In a separate large bowl, stir together the flour, baking powder, ginger and salt.
- Add the chia seeds and the lemon rind and stir together.
- Toss in the blueberries and stir gently so that they are lightly covered with the flour mixture.
- Add the wet ingredients to the blueberry flour mixture all at once, folding in gently just to mix. The batter will be a bit lumpy but there should be no dry flour still visible. 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 that doesn’t happen!)
- Spoon the batter carefully into 11 to 12 large muffin cups. (I like to use an ice cream scoop to do this.)
- Sprinkle each muffin with the streusel mixture.
- 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.
- When cooked, remove the muffins from the pan and cool on a wire rack.
- 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!
- The muffins will keep for 2 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.