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!
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::24
Yield::2 dozen muffins
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
Directions
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.