Chia seeds are so fashionable right now.
They even sell a (ridiculously expensive) drink with chia seeds, which is apparently really good. I wouldn’t know because I’ve never purchased and tasted one, well, because you can easily add chia seeds to your favorite juices or water to save a few bucks.
Chia seeds are also good in yogurt, smoothies, and other baked goods. Here, let me show you.
Lemon Blueberry Chia Seed Muffins. They are just perfect in these.
Wham, bam, thank you Ma’am.
PS. I just Googled that saying and realized it is originally from an old Frank-Sinatra-esq singer, Dean Martin. Knowing this, it’s WAY cooler than I thought.
Seriously, You-Tube it… it will make your day.
Lemon Blueberry Chia Seed Muffins
Makes 12 muffins or 24-28 mini-muffins
adapted from the Joy the Baker
7 Tbsp unsalted butter, (or you can sub with all or some canola oil)
1/3 cup milk
1 egg yolk
2 tsps pure vanilla extract
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
3/4 cup granulated sugar
1 1/2 tsps baking powder
1/4 tsp salt
1 1/2 Tbsp lemon zest
2 Tbsps chia seeds
1 1/2 cups blueberries, (fresh or frozen and thawed)
Preheat oven to 375 degrees F.
Melt butter (and comine with oil, if using) and set aside to cool.
In a mixing bowl, whisk together milk, egg, yolk, and vanilla until combined. Then, add the melted butter (and/or oil combo) and mix.
In a separate bowl, whisk together the flours, sugar, baking powder, and salt. Add the dry mixture to the flour mixture and mix on low just until fully combined. Gently fold in the lemon zest, chia seeds, and blueberries. Divide batter among paper-lined or oiled muffin cups.
Bake muffins 18 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 8-10 minutes before removing. Enjoy soon after they are baked or store in an airtight container, for up to 3 days.