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You are here: Home / Brunch / Vegan Blueberry Chia Muffins

Vegan Blueberry Chia Muffins

July 8, 2014 by Bekah 19 Comments

Blueberry season has arrived! 
 
We usually get at least 20 pounds of blueberries during the season. Which means I will be baking…a lot. Cobblers, pies, muffins, crumbles, and cakes (oh my!).
 
Only problem is my family and I don’t like eating too much sweets all the time. I have to get creative. Raw, vegan, gluten-free– you name it I’ll try it!
 
Which is why I made these muffins vegan and refined sugar free! They have coconut oil instead of butter, maple syrup as the sweetener, and a chia “egg.”

Chia eggs are the best–you can turn any recipe vegan by replacing the eggs with this quick trick! Chia seeds are known for their powerful health benefits. They’re loaded antioxidants, fiber, quality protein, Omega-3’s, and more! They’re great for energy and weight loss. Plus, they’re easy to add to just about everything. Blueberries are amazing for you too! I found this article on Thrive Cuisine to be very informative on the many health benefits of berries. 

I used coconut sugar to make the crumble topping. Coconut sugar is really yum, but it’s caramel-y flavor isn’t for everyone. If you’re not a fan or don’t have it on hand, you can use brown sugar or just skip the topping. It’s delicious plain too! 🙂

Deliciously moist with plump, sweet blueberries and a touch of cinnamon flavor, these Vegan Blueberry Chia Muffins are healthy and delicious for every time of the day! 


Vegan Blueberry Chia Muffins
Makes 12 muffins

 

Ingredients
1 TB chia seeds
3-4 TB water
 
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp cinnamon
3/4 cup maple syrup or agave nectar (you can also use honey if you don’t care whether the recipe is vegan or not!)
1 tsp vanilla
1/3 cup coconut oil, melted
1/3 cup almond milk
1 1/4 cup fresh blueberries
1/2 TB chia seeds
 
3 TB coconut sugar
1 TB coconut oil, softened
3/4 tsp cinnamon

Directions

Preheat the oven to 400 degrees F and line a muffin pan or grease with coconut oil.

First, make the chia egg. Mix one tablespoon of chia seeds with three tablespoons of water and refrigerate for 15 minutes. Mixture should be thick and egg-like. If it’s too thick, add another tablespoon of water.

Combine flour with the baking powder in a large bowl. Make a well in the center and add the maple syrup and vanilla. Do not mix. Place 1/3 cup melted coconut oil into a 1 cup measuring cup– add the chia egg and then enough almond milk to fill the cup. Pour in the center of the flour mixture and mix well. Fold in the blueberries and 1/2 tablespoon of chia seeds. Let rest for a couple minutes while you make the crumb topping. To make the crumble, mix coconut sugar with coconut oil and cinnamon. If the mixture is too “dry”, add more oil. If it’s too “wet”, add more coconut sugar. It should be crumbly. Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.

Bake for 15 minutes, or until toothpick comes out dry.

Enjoy!

What is your favorite blueberry baked good?

 

Related posts:

Berry Cobbler
Sugar Cookies
Raw Lemon Coconut Meltaway Cookies
Classic Pound Cake with Lemon Cardamom Glaze

Filed Under: Brunch, Cupcakes, Desserts, Fruit Desserts, Healthy Desserts, Muffins, Refined Sugar Free, Vegan

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Comments

  1. The Girl who Loved to Write says

    July 9, 2014 at 1:53 pm

    These look SO delicious! Can’t wait to try them, I love blueberries!

    Reply
    • Bekah M. says

      July 9, 2014 at 4:13 pm

      Hi, Chelsea. Thank you so much! I hope you do try them out–they’re perfect for blueberry fans! Thanks for stopping by my blog. 🙂

      Reply
  2. Kristina @ Love & Zest says

    July 10, 2014 at 1:26 pm

    Love the ingredients in this recipe!! I love blueberry muffins and blueberry pancakes #classic

    Reply
    • Bekah M. says

      July 11, 2014 at 3:51 am

      Thank you very much, Kristina! Classic, indeed. I can have blueberry pancakes anytime. With ice cream, of course. 😉 Thanks for stopping by my blog!

      Reply
  3. Danielle Taylor says

    July 23, 2014 at 1:56 pm

    These muffins were amazing!!! I used blackberries instead of blueberries because that’s what I had and they were outstanding!!!
    #amazballs

    Reply
    • Bekah M. says

      July 25, 2014 at 1:24 pm

      Thanks so much for trying them, Danielle! Yum, blackberries sound amazing. Lol, love the hashtag.

      Thanks for commenting! 🙂

      Reply
  4. Emilie Williams says

    July 23, 2014 at 11:50 pm

    These muffins were amazing! I used whole wheat pastry flour and decreased the maple syrup to 1/2 cup. Great flavour and very moist.

    Thank you for the recipe!

    Emilie

    Reply
    • Bekah M. says

      July 25, 2014 at 1:26 pm

      Mmmm, sounds like some great changes for a healthier muffin! I’ll have to try it sometime. Thanks so much for stopping by my blog and telling me how you liked them, Emilie! 🙂

      Reply
  5. Suzie in Montana says

    November 9, 2014 at 8:31 am

    These were baked for me by a neighbor, ….we loved them! The crunchie top was great! Will be baking them myself!

    Reply
    • Bekah says

      November 9, 2014 at 2:41 pm

      Hi Suzie! I am so happy to hear you enjoyed these muffins. The topping is my favorite part as well. 😉 Thanks so much for stopping by!

      Reply
  6. dunia aboughaida says

    March 4, 2015 at 8:49 pm

    I was wondering if it would be okay to use regular milk instead of almond milk. I am not a vegan so i do not mind.

    Reply
    • Bekah says

      March 4, 2015 at 9:00 pm

      Hello! Yes, regular milk is totally fine. Hope you enjoy! 🙂

      Reply
  7. Nora says

    April 25, 2015 at 10:18 pm

    How many calories per muffin?

    Reply
  8. Christina says

    March 12, 2017 at 12:57 pm

    I just made these muffins, and they were fantastic! I substituted banana for the coconut oil, and added a little lemon zest and lemon juice, and omitted the cinnamon topping.

    Reply
  9. CASSANDRA LANINGHAM says

    March 24, 2018 at 7:42 am

    This page has adware/malware, keep getting redirected to a new page saying my device is infected.

    Reply
  10. Sara says

    July 24, 2020 at 9:01 am

    I’ve been making these for years ! I saw it on your IG so long ago and saved it. Did you add the crumb topping later ? I’ve always made it without but they’re still delicious. Maybe I did it on purpose to limit my sugar lol. Thank you for sharing these!

    Reply
  11. Lynn says

    September 21, 2020 at 10:41 pm

    Substituted plant protein flour instead of all purpose flour, fitting a little more in line with the anti-inflammatory and plant based protein approach . 1:1 substitution. Also used local honey instead of maple syrup for the allergen/immune response and reduced the overall amount called for. Delicious and moist

    Reply

Trackbacks

  1. Why I love Chia Seeds and How to Use Them - says:
    June 3, 2017 at 11:21 am

    […] Baking Breakfast Cookies Lemon Chia Scones Lemon Coconut Chia Muffins Chia Banana Muffins Blueberry Chia Muffins […]

    Reply
  2. Ultimate List of the Best Vegan Berry Recipes - Thrive Cuisine says:
    December 14, 2018 at 12:08 pm

    […] Vegan Blueberry Chia Muffins by Will Bake for Books […]

    Reply

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