Description
These Coconut Blueberry Chia Muffins are a healthy, delicious treat packed with blueberries, coconut flakes, and chia seeds. Perfect for breakfast or a snack, they’re made with wholesome ingredients and naturally sweetened.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp chia seeds
- 1/2 cup unsweetened shredded coconut
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, chia seeds, and shredded coconut.
- In another bowl, whisk together the Greek yogurt, honey, melted coconut oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can use frozen blueberries, just toss them in a little flour before adding to prevent bleeding.
- Substitute maple syrup for honey if preferred.
- These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 6g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
