Blueberry chia muffins that are packed with protein and just the right amount of sweetness- perfect to make ahead for an easy busy morning breakfast!

November is here my friends. I am mildly freaking out inside  about the next two months. Events happening every weekend on my calendar all the way into January. My heart is full that there is that much on our social calendar but also a little bit overwhelmed by the amount of tasks that will need my attention for each one of those events. Time to dust off my Super Mom cape and get that coffee IV installed!

When life gets chaotic, I like to think of shortcuts to help balance my time. Always an easy way to balance the weekdays is with a little bit of weekend meal prep. Not only is the food ready to go but it also eliminates the brain power of deciding what to make. Score for less decisions for a day!

Today I am sharing a blueberry muffin recipe that is loaded with protein with just the right bit of sweetness. Delicious fresh blueberries with added texture from chia seeds- these are healthy and easy breakfast option! They are pretty dense and keep me full until a mid-morning light snack. Warning, these will stick so make sure you grease well. If you do not have fresh blueberries, frozen will work. Another option subbing for cranberries which are very seasonal right now- they would be a delicious alternative!

Blueberry Chia Muffins

Servings 6


  • 3/4 cup oat flour
  • 3/4 cup vanilla protein powder
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp chia seeds
  • 1 tbsp flaxseed meal
  • 2 tbsp coconut oil, melted
  • 2 tbsp pure maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1/2 cup fresh blueberries


  1. Preheat oven to 350 degrees.

  2. Spray muffin tin (or liners) with coconut oil spray.

  3. Combine all dry ingredients in a bowl, set a side.

  4. Combine all wet ingredients in a separate bowl, whisk well.

  5. Slowly add dry ingredients into wet mixture.

  6. Gently fold in blueberries.

  7. Fill tins 3/4 full and bake for 20-25 minutes.

  8. Store in air tight container for up to one week.