Blueberry Chia Muffins

Tue, 6 January 2026

Ingredients

• 2 ripe bananas (200–220g), mashed

• 1 large egg

• 70ml neutral oil (rapeseed/sunflower)

• 90g caster sugar

• 120g natural yoghurt

• 180ml milk

• 45g chia seeds

• 80g porridge oats

• 180g coarse wholemeal flour

• 2 tsp baking powder

• ½ tsp bicarbonate of soda

• ¾ tsp salt

• ½ tsp ground cinnamon

• 120g fresh or frozen blueberries (if frozen, do not thaw; toss lightly in 1 tsp flour)

Method

1. Hydrate chia & oats

• Mix chia seeds, oats, and milk in a small bowl.

• Leave for 15 minutes until thick, gelled, and spoonable.

2. Prepare wet base

• Mash bananas thoroughly.

• In a large bowl, whisk banana, egg, oil, sugar, yoghurt until smooth.

3. Combine wet + chia mixture

• Fold the chia–oat gel into the banana mixture until evenly distributed.

4. Add dry ingredients

• Combine the wholemeal flour, baking powder, bicarbonate of soda, salt, and cinnamon.

• Fold gently into wet ingredients just until no dry streaks remain — avoid overmixing.

5. Fold in blueberries

• Carefully fold in blueberries to avoid breaking. Frozen berries? Toss in 1 tsp flour first.

6. Scoop & bake

• Line 12 large cupcake/muffin cups or grease generously.

• Fill each about ¾ full.

• Bake at 180°C (160°C fan) for 25–28 minutes.

• Test with a skewer: it should come out clean with moist crumbs, not wet batter.

7. Cool

• Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack. Dust with a little icing sugar.

• Storage: these have a shorter shelf life due to the fresh berries. Best enjoyed warm out of the oven, then store in an airtight container. Pop the remaining muffins in a container or ziplock frrezer bag and take them out as you need them.