Moist Gluten-Free Blueberry Chia Muffins (Easy & Healthy)

4 Reviews
Published Jan 22, 2020 ∙ Kristina Stosek

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These moist gluten-free blueberry chia muffins are soft, tender, and packed with wholesome ingredients. Thanks to a combination of chia seeds, almond flour, and a touch of zucchini, they stay incredibly moist while creating a light, fluffy texture.

If you’ve ever struggled with dry gluten-free muffins, this recipe solves that problem beautifully. It’s an easy, nourishing option for breakfast or a snack, with just the right balance of natural sweetness and fresh blueberry flavor.

chia muffins on a cooling rack, gluten free

How to Keep Gluten-Free Muffins Moist

Botanically, zucchini is classified as a fruit, though it is predominantly used as a vegetable in savory dishes. Its mild flavor and high moisture content make it an ideal ingredient for transforming a traditional muffin into a moist gluten-free muffin with tender melt-in-your-mouth crumb.

Boosting Flavor and Richness

To add more flavor and richness to the chia muffin, I added fresh lemon juice, vanilla extract, and extra virgin olive oil. These ingredients combined, create a deliciously flavorful muffin that stands out for its taste and texture.

chia seeds on a spoon

The Role of Chia Seeds in Gluten-Free Baking

Chia seeds play a significant role in gluten-free baking, particularly in muffins. Their high fiber and omega-3 fatty acid content add nutritional value and contribute to the muffin’s texture. Chia seeds absorb liquid and swell, which helps improve moisture retention and creates a tender crumb in muffins.

Additionally, they act as a binding agent, aiding in the structure and stability of the muffins. This makes them an excellent ingredient for enhancing both the nutrition and the texture of gluten-free muffins.

The Importance of a Healthy Breakfast

Starting your day with a healthy breakfast offers numerous health benefits. Research shows that eating breakfast can lead to better memory, increased focus, lower LDL cholesterol, healthy weight maintenance, reduced risk of heart disease, and a lower chance of diabetes.

Breakfast and Intermittent Fasting

Even if you follow intermittent fasting, having breakfast can be beneficial. The key is choosing the right time window for your fast. Eating an early dinner and fasting overnight before having breakfast in the morning provides significant health advantages.

Consult Your Doctor

Before starting any fasting regimen, including intermittent fasting with breakfast, it’s important to consult with your doctor or dietitian to ensure it aligns with your health needs.

gluten free chia muffins in a basket

Why These Are the Best Gluten-Free Blueberry Chia Muffins

Whether you choose to have breakfast or follow intermittent fasting, starting your day with a nourishing meal is essential. These gluten-free chia muffins are packed with important nutrients like omega-3 fatty acids, antioxidants, fiber, iron, and protein, but in addition they are made with three nutrient-rich flours: almond, sorghum, and arrowroot, and are dairy-free!

Looking for more healthy muffin recipes? Try my

Gluten-Free Strawberry Pecan Muffins (Dairy-Free & Wholesome) and
Grain-Free Cinnamon Apple Lemon Muffins, both easy, nourishing options perfect for breakfast or snacking.

 

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Moist Gluten-Free Blueberry Chia Muffins (Easy & Healthy)

4 reviews
Published Jan 22, 2020 · Kristina Stosek
Prep Time:
15 + min
Cooking Time:
45 min
Serves:
12

Ingredients

3/4 cup dairy-free milk of choice (almond, coconut, rice or hemp are great choices)
2 Tbsp. GF Chia seeds
1 cup (112 g) almond flour
1/3 cup (45 g) GF sweet white sorghum flour
1/2 cup (72 g) GF arrowroot flour/starch
1 Tbsp. GF baking powder
1 tsp. xanthan gum
1/4 tsp. pure fine sea salt
1/3 cup fine coconut sugar or preferred sweetener
2 large eggs
1/3 cup extra virgin olive oil or avocado oil
1 tsp. pure vanilla extract
1 Tbsp. Fresh lemon juice
1 cup grated zucchini (1medium-small)
1 cup fresh blueberries or frozen blueberries (wild blueberries are smaller and more flavourful, ideal for muffin recipes)

Instructions

  1. Preheat oven to 350 F and line a muffin pan with parchment paper liners. I always use parchment paper liners because it keeps the muffins from sticking to the paper
  2. In a small bowl soak chia seeds in milk for 20 minutes
  3. Using a large bowl, combine flours, baking powder, xanthan gum and salt
  4. In a medium bowl, whisk together sugar and eggs, then add olive oil, vanilla and lemon juice and mix to combine
  5. Add egg mixture and zucchini to dry ingredients and stir to combine. Gently stir in blueberries. Do not over mix
  6. Pour batter into prepared muffin pan and bake for 40 - 45 minutes until the tops are golden brown. Cool before serving

Nutrition Info

  • Approximate Nutritional Value per Muffin Calories: 155 | Protein: 4 g | Fat: 10 g | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 7 g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.

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