It’s that time of year again where the kiddos are heading back to school and the laziness of those long summer days subsides. One of the things that’s always been a challenge is just getting our daughter to eat something for breakfast. It’s one of those meals that offers like 3 things: eggs, oatmeal or cereal, and as you can imagine those options can get pretty old within about a month’s times. To keep things interesting I try to change it up dramatically by making things like shakshuka or scaling it back for a guaranteed winner with things like this Lemon Blueberry Muffin Recipe with Chia Seeds. Again, it’s sometimes just getting some food into our little girl in the morning that isn’t something overly processed.
Making muffins is super easy and no matter if I’m baking bread or making a cake hands down my go to flour is always Bob’s Red Mill All-Purpose Flour. It’s incredibly versatile and has enough protein to make just about anything. The batter is to this blueberry muffin recipe is really pretty standard except for I added in some lemon juice, lemon zest, poppy seeds and chia seeds. No matter if you’ve baked at home or gotten a sweet treat somewhere then you’ve certainly noticed a lemon poppy seed something or other, so sticking with that pairing I decided to add them into this Lemon Blueberry Muffin Recipe with Chia Seeds.
I remember the first time I worked with a chia seed, outside of having a chia pet as a kid. I was thinking to myself, what on earth am I going to do with this thing? It’s not flavorful, it’s not good eaten raw and dang is it gelatinous when adding liquid to it. Then I discovered chia seed pudding and my life changed haha. The first pudding recipe I made was a Chia Seed Pudding Recipe with Apples and Cherries and dang the whole family liked it, even my then 2 year old daughter. Since then I have tried to incorporate chia seeds in to my breakfast every day, mostly with this Pea Protein Powder Shake with Coconut Milk, Berries and Chia Seeds. Chia seeds have amazing health benefits including it being loaded with fiber and helping to promote stamina and energy. I never thought a few years ago that I’d be drinking a protein shake loaded with pea protein powder, chia seeds and hemp hearts, but such is life and dang do I feel better every day because of it.
When it comes to any muffin recipe I have to admit that I’m not much for regular sized muffin tins, I like the big ol’ Texas size tins that make 6 gigantic muffins. I think since they are so big they just tend to be more moist, that’s my theory anyways. Once your batter is completed, it is vital to fold in the blueberries so they don’t burst. It’s ok if they pop while in the oven but you want to avoid it while mixing it in or else you’re going to have purple batter, which let’s be honest here we aren’t making barney muffins. Once they are folded in simply transfer them to a tin sprayed down with non-stick spray and bake away.
Once the blueberry muffins are done baking remove them from the oven and let them sit for 10 minutes or so, just until they cool down a touch. In the mean time you want to make a simple lemon sugar glaze so whisk together some powdered sugar and lemon juice and glaze the top of the blueberry muffins. This glaze adds a little clean acid, lemon, and a little more sweetness to the muffin making it really tasty.
I hope this Lemon Blueberry Muffin Recipe with Chia Seeds helps to give you an option this school year when your kids are absolutely over eating their routine breakfast. Sometimes you just need to get food in their belly and this seems to be a winner every single time that I make it. That’s all I’ve got for now, I hope this is an amazing school year for everyone and happy baking!!
Lemon Blueberry Muffin Recipe with Chia Seeds
- 2 ½ cups of Bob’s Red Mill All Purpose Flour
- 1 cup of sugar
- 1 tablespoon of poppy seeds
- 2 tablespoons of chia seeds
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 3/4 cup of whole milk
- 1 stick of melted unsalted butter
- 3 eggs
- juice and zest of 1 lemon + juice of ½ lemon
- ½ cup of greek yogurt
- 2 cups of fresh blueberries
- ¾ cup of powdered sugar
Preheat the oven to 350°.
In a large bowl whisk together the flour, sugar, poppy seeds, chia seeds, baking powder and baking soda. set aside.
In a separate medium size bowl whisk together the milk, butter, eggs, juice and zest of 1 lemon and yogurt until combined.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Fold in the blueberries and transfer the batter to a large 6 muffin tin.
Bake in the oven at 350° for 35 to 40 minutes or until lightly browned on top and firm in the center. Cool for 10 minutes.
In a small bowl whisk together the juice from ½ lemon and powdered sugar and glaze the muffins.