Dairy Free Blueberry Muffins
This is an easy way to make dairy free blueberry muffins and the blueberry chia muffins taste amazing! I love how muffins make for a quick grab and go breakfast and a healthy snack to feed hungry children. The blueberries make them kid friendly and add flavor. Blueberries contain calcium among other health benefits. I know calcium intake is a concern for many people who have gone dairy free so anything that contains calcium is a great addition to our diets! The chia seeds add fiber and omega-3 fatty acids. Blueberries and chia seeds can be easily added to many foods to achieve a more nutritious meal.
Blueberry Chia Muffins
- 1 cup whole wheat flour
- ¾ cup white flour
- ½ cup ground oats I blend mine but regular oats are work too
- ½-¾ cup lightly packed brown sugar they are mildly sweet with ½ cup sugar
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp chia seeds
- ½ cup plain coconut yogurt silk is a good brand
- 1 cup coconut milk
- 3 tbsp coconut oil melted
- 2 eggs
- 1 cup frozen blueberries toss with 1 tsp flour
- In a large bowl mix together the dry ingredients. In a separate medium sized bowl mix together the liquid ingredients. Pour liquid ingredient mixture into the dry ingredient mixture and toss stir together with a spoon. Do not over mix.
Have you ever read the boring nutritional information about blueberries? They are full of antioxidants, high in vitamin C and supply other potential health benefits. According to Medical News Today, blueberries contain anthocyanin which is a plant compound. It gives them many of their health benefits and the beautiful blue color. They can help with bone strength, the health of your heart, preventing cancer, blood pressure, regulating diabetes and with mental health.1 They contain about 24 percent of a person’s recommended daily allowance of vitamin C.
Blueberries make a tasty addition to many recipes and different foods. I keep them frozen for many purposes. They make excellent waffle and pancake toppings and I love making them into a sugar free blueberry syrup to add on top of whipped coconut cream. Smoothies are always so rich when you can add blueberries. They make a great snack when eaten fresh.
I’m sure you have heard about chia seeds and their super food qualities. They come from a plant named Salvia hispanica, which was once a large food source, farmed in Guatemala and Mexico. They contain about 5 grams of fiber per tablespoon, along with omega-3 fatty acid and alpha-linoleic acid. Chia seeds have a long shelf storage life of about 4-5 years.
Chia seeds are easily added to food to increase nutritional value. I love to put them in muffins and breads to add some extra fiber and omega-3 fatty acids. They are a great addition to smoothies. And I have put them in salads before but that didn’t go over to well with my stepson. I’ll probably stick to putting them in mine and my husband’s salads from now on. Did you know that you can make sprouts from Chia seeds? Then just add to salads and wraps! I haven’t tried it yet but once I get something to start sprouting seeds, I’m going to! They can be used to replace one whole egg in a recipe, by adding 3 tablespoons of water to 1 tablespoon of chia seeds.
These dairy free blueberry chia muffins combine the health benefits of both chia seeds and blueberries! I love food that adds health to your diet instead of taking away from it. These do just that. For more muffin recipes that are made using fruit and squash check out these pumpkin muffins and my banana oat muffins.
The contents of this blog are for your educational purposes only and are not intended to offer up any personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition or in relation to nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have read on this blog.