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Blueberry Chia Muffins

Blueberry Chia Muffins


  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup pecans, roughly chopped
  • 1 1/4 cups white whole wheat flour, spooned and leveled
  • 1 cup old-fashioned rolled oats
  • 1/4 cup chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 cup pure grade B maple syrup
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • pint blueberries


  1. Preheat oven to 350 degrees F and line a 12-cup standard muffin tin with liners.
  2. Spread coconut on a small, rimmed baking sheet and spread pecans on a separate baking sheet.
  3. Toasting, tossing once until coconut is brown and pecans are fragrant, 6 to 8 minutes for coconut and 8 to 10 minutes for pecans.
  4. Let cool to room temperature.
  5. Whisk together flour, oats, chia, cinnamon, baking powder, baking soda, and salt in a bowl.
  6. Whisk together sour cream, maple syrup, butter, egg, and vanilla in a separate bowl.
  7. Add wet ingredients to dry ingredients and stir to combine.
  8. Fold in the blueberries, coconut, and pecans.
  9. Divide batter between lined cups and bake, rotating the tins halfway, until a toothpick inserted comes out clean, 24 to 26 minutes.
  10. Let the muffins cool in the pan for 5 minutes before transferring.


  • Recipe provided by Charlyne Mattox, author of Cooking with Seeds.

Nutrition Information

Per serving: 240 kcal cal., 16 g fat (8 g sat. fat), 260 mg sodium, 5 g fiber, 4 g sugar, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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