I made Chia Seed Muffins loaded with triple berries and they come out shockingly moist and fruity, so keep scrolling.

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I am obsessed with these Triple Berry Chia Seed Muffins because they actually taste like berries, not sugar. I love the little pop from chia seeds and the bright zing of lemon zest that keeps things lively.

They feel like a real breakfast, which is why I call them Healthy Mixed Berry Muffins and sometimes lazy-me tags them Chia Seed Muffins. I grab three or four, kiss the muffin paper, and go.

Not precious, just honest. Berries burst, crumbs fall, and I’m already plotting my next batch before the last one’s gone.

Worth every sticky, greedy bite, seriously. I swear.

Ingredients

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Flour: the loaf-like backbone, gives structure so muffins hold together.
Sugar: sweetens and browns the tops, makes them feel indulgent.
Baking powder: basic lift so muffins aren’t dense and heavy.
Salt: balances sweetness, makes the berry notes pop.
Cinnamon: warm hint, cozy and just a little spicy.
Chia seeds: tiny crunch and fiber, plus a bit of healthy texture.
Eggs: they bind everything, add protein and a tender crumb.
Milk: thins the batter, keeps muffins moist if you use dairy free.
Yogurt or sour cream: tangy moisture, makes crumbs soft and tender.
Oil or melted butter: richness and moistness, butter gives more flavor.
Vanilla: smooth background sweetness, makes it taste like bakery muffins.
Lemon zest: bright pop, cuts the sugar and lifts the berries.
Mixed berries: juicy bursts, sweet and tart pockets throughout each bite.
Coarse sugar: optional crunchy top, looks pretty and adds textural contrast.

Ingredient Quantities

2 cups all purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons chia seeds

2 large eggs

1/2 cup milk (or dairy free milk)

1/2 cup plain yogurt or sour cream

1/3 cup vegetable oil or melted butter

1 teaspoon vanilla extract

Zest of 1 lemon

1 1/2 to 2 cups mixed berries (about 3/4 cup blueberries, 3/4 cup raspberries, 1/2 cup chopped strawberries) fresh or frozen

2 tablespoons coarse sugar for sprinkling on top (optional)

How to Make this

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1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease the cups lightly.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon; stir in 2 tablespoons chia seeds.

3. In another bowl beat 2 large eggs then add 1/2 cup milk (or dairy free milk), 1/2 cup plain yogurt or sour cream, 1/3 cup vegetable oil or melted butter, 1 teaspoon vanilla extract and the zest of 1 lemon; whisk until smooth.

4. Pour the wet mixture into the dry ingredients and stir with a spatula just until combined; it should be lumpy, dont overmix or the muffins will be tough.

5. If using frozen berries do not thaw them first, toss 1 1/2 to 2 cups mixed berries (about 3/4 cup blueberries, 3/4 cup raspberries, 1/2 cup chopped strawberries) with a tablespoon of flour to keep them from sinking, then gently fold the berries into the batter.

6. Let the batter rest for 5 minutes so the chia seeds swell a bit and the batter firms up, that helps better texture and less bleeding from berries.

7. Spoon the batter into the muffin tin filling each cup about 3/4 full; sprinkle the tops with 2 tablespoons coarse sugar if you want a crunchy top.

8. Bake at 375°F for 18 to 22 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Cool the muffins in the tin for 5 minutes then transfer to a wire rack to cool completely; they keep at room temp in an airtight container for 2 days or freeze for longer storage.

10. Tip: handle the batter gently, use frozen berries for less bleeding, and if you want extra chia power sprinkle a few more seeds on top before baking.

Equipment Needed

1. Oven (set to 375°F)
2. 12-cup muffin tin (liners or for greasing)
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Citrus zester or fine grater
8. Cooling rack
9. Toothpicks (for doneness testing)

FAQ

Q: Can I use frozen berries instead of fresh? A: Yes, frozen berries work fine. Do not thaw them first or they'll bleed and make the batter purple and soggy. Toss frozen berries in a tablespoon of flour before folding in so they don’t sink.

Q: What can I substitute for chia seeds? A: If you dont have chia seeds you can use ground flaxseed 1 for 1, or skip them. Chia adds texture and a little thickness but muffins still turn out great without.

Q: How do I stop the muffins from being soggy in the middle? A: Don’t overmix the batter, mix until the dry ingredients are just moistened. Also check your oven temp with an oven thermometer and bake until a toothpick comes out with a few crumbs, about 18 to 22 minutes depending on your oven.

Q: Can I make these dairy free or vegan? A: For dairy free use plant milk and dairy free yogurt, use oil instead of butter. To make them vegan replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min). Texture will be slightly different but still tasty.

Q: How do I store and freeze the muffins? A: Cool completely then store in an airtight container at room temp up to 2 days, or in the fridge up to 5 days. To freeze, wrap individually or freeze in a single layer then transfer to a bag for up to 3 months. Reheat in microwave 20 to 30 seconds or warm in a 325 F oven.

Q: My batter looks thick, is that normal? A: Yes it should be thicker than cake batter but still scoopable. If it seems rock hard add a tablespoon or two of milk to loosen. You want spoonable muffin batter not dough.

Triple Berry Chia Seed Muffins Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour for nuttier flavor and a bit more fiber; use cup for cup and expect slightly denser muffins. Or use a 1 to 1 gluten free flour blend if you need gluten free, just pick one with xanthan gum included.
Granulated sugar: replace with coconut sugar for a caramel note, cup for cup. Or use maple syrup but cut liquid elsewhere by about two tablespoons and reduce milk a bit since syrup adds moisture.
Milk: use buttermilk for tang and extra lift, same amount. Or use almond or oat milk if dairy free, same volume but the crumb will be lighter and less rich.
Vegetable oil or melted butter: swap half or all for unsweetened applesauce to cut fat and add moisture, use same volume but muffins will be a touch more cake like. Or use melted coconut oil for a subtle coconut note, same amount.

Pro Tips

1) Use frozen berries if you can, they bleed less and wont turn the batter pink, just toss them in a tablespoon of flour so they dont sink to the bottom.

2) Let the batter rest the full 5 minutes so the chia seeds swell, it firms up the batter and makes the muffins less crumbly, dont overmix when you fold the berries in or they get tough.

3) If you want extra zip add a teaspoon of lemon juice along with the zest, it brightens the berry flavor without making it sour, and brush a little melted butter on the tops right out of the oven then sprinkle the coarse sugar for an even crunch.

4) To freeze: cool completely, then flash-freeze on a tray before bagging them, this keeps them from smooshing together; reheat straight from frozen in a low oven for best texture instead of microwaving.

Triple Berry Chia Seed Muffins Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made Chia Seed Muffins loaded with triple berries and they come out shockingly moist and fruity, so keep scrolling.

Servings

servings

Calories

228

kcal

Equipment: 1. Oven (set to 375°F)
2. 12-cup muffin tin (liners or for greasing)
3. Mixing bowls (one large, one medium)
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Citrus zester or fine grater
8. Cooling rack
9. Toothpicks (for doneness testing)

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons chia seeds
2 large eggs
1/2 cup milk (or dairy free milk)
1/2 cup plain yogurt or sour cream
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 to 2 cups mixed berries (about 3/4 cup blueberries, 3/4 cup raspberries, 1/2 cup chopped strawberries) fresh or frozen
2 tablespoons coarse sugar for sprinkling on top (optional)

Directions

Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease the cups lightly.
In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon; stir in 2 tablespoons chia seeds.
In another bowl beat 2 large eggs then add 1/2 cup milk (or dairy free milk), 1/2 cup plain yogurt or sour cream, 1/3 cup vegetable oil or melted butter, 1 teaspoon vanilla extract and the zest of 1 lemon; whisk until smooth.
Pour the wet mixture into the dry ingredients and stir with a spatula just until combined; it should be lumpy, dont overmix or the muffins will be tough.
If using frozen berries do not thaw them first, toss 1 1/2 to 2 cups mixed berries (about 3/4 cup blueberries, 3/4 cup raspberries, 1/2 cup chopped strawberries) with a tablespoon of flour to keep them from sinking, then gently fold the berries into the batter.
Let the batter rest for 5 minutes so the chia seeds swell a bit and the batter firms up, that helps better texture and less bleeding from berries.
Spoon the batter into the muffin tin filling each cup about 3/4 full; sprinkle the tops with 2 tablespoons coarse sugar if you want a crunchy top.
Bake at 375°F for 18 to 22 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the muffins in the tin for 5 minutes then transfer to a wire rack to cool completely; they keep at room temp in an airtight container for 2 days or freeze for longer storage.
Tip: handle the batter gently, use frozen berries for less bleeding, and if you want extra chia power sprinkle a few more seeds on top before baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.