Recipe: Gluten-Free Blueberry Chia Muffins - Celiac Disease
Jul 16 2013

Recipe: Gluten-Free Blueberry Chia Muffins

Blueberries are one of my favorite fruits and they just happen to be plentiful right now!  I love to eat them fresh, but I also love them in baked goods, especially these muffins.

Blueberry Chia Muffins

  • 1  1/2 cups Pamela’s Baking & Pancake Mix
  • 1/4 cup ground flax seed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 tbsp chia seeds mixed with 3 tbsp water (I used Ruth’s Chia Goodness that has hemp seeds & buckwheat in it too)
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 2/3 cup nondairy milk (I like Silk Pure Almond)
  • 1 cup blueberries

Preheat the oven to 350 degrees.  Combine chia seeds in water until it forms a gel-like substance.

Mix all dry ingredients in a large bowl and stir to combine.  In a separate bowl, mix the wet ingredients together.  Add the wet ingredients to the dry.  Fold in blueberries.  Bake in lined muffin tins for 15 to 20 minutes.  Check with a toothpick  inserted into the center for doneness.

These are a great way to start your day.  Pair with a cup of hot or iced coffee and relax.  Do you have a favorite blueberry recipe?  Would you like to share it with us?

*Make sure to check back tomorrow for another blueberry recipe!

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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