Blueberry muffins with chia seeds & maple syrup

My girls love muffins. So do I. They're pretty easy to whip up (well the more you do it, the easier it becomes) and made with the right ingredients they can be healthy and just as satisfying as non healthier versions! I decided to take it a step further and add a quick crumbly top. It takes 1 extra minute, no kidding.  Oh, and the muffins are sweetened with maple syrup, no sugar, except the crumbly top!!!

My regular blueberry muffins get gobbled up pretty quickly so I decided to try this version packed with chia seeds for added antioxidants and lots of fibre, as well as calcium!

Dry Ingredients, mix together:

1 cup white flour
1 cup whole wheat durum flour
1/2 tsp salt
2 tsp baking powder
1/3 cup chia seeds

Wet ingredients, whisk together:

1/2 canola oil
1/2 cup 2% milk
1/2 maple syrup
2 eggs
1 tsp vanilla (corrected!)

Pour wet ingredients into dry, then fold in 2 cups of blueberries (fresh, or frozen). Scoop into prepared muffin pan (I simply spray my muffin tin with a canola Pam stray).

For the crumbly topping.

3 tbsp. melted butter
2 tbsp. brown sugar
1/3 cup oatmeal
1 tbsp. chia seeds

Combine with a fork and sprinkle on top of each muffin. Bake in a preheated oven of 375 for about 20-24 minutes (depending on your oven).

Enjoy! They are amazing straight out of the oven. I had to stop at two!  Let cool completely before transferring them to an airtight container. Really good out of the fridge as well!

Let me know what you think if you try these. I'm particularly excited that there's no white sugar in sight. For the topping you could substitute the 2 tbsp. of brown sugar for honey or maple syrup to steer completely clear ;)


No comments

© Design Tendencies
Maira Gall