Blueberry Oatmeal Chia Seed Muffins

Perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. A moist muffin with the sweet burst of blueberries.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.

Step: 2

Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.

Step: 3

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.

Step: 4

Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.

Step: 5

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Per Serving: 141 calories; protein 2.1g; carbohydrates 20.4g; fat 6.1g; cholesterol 15.5mg; sodium 181.2mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.