These blueberry and chia seed muffins are perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. They’re so moist and bursting with blueberries!
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 24
Ingredients
- 1 cup all-purpose flour
- 1 cup white sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup rolled oats
- ½ cup chia seeds
- 1 cup orange juice
- ½ cup applesauce
- ½ cup cooking oil
- 2 eggs, beaten
- 2 cups blueberries
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
- Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
- Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
- Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes.
