Replace your usual poppyseed ingredient with USA-grown chia seeds from Heartland Chia! Chia adds extra healthy fats (omega-3’s), fiber, and protein to this muffin which can help you stay satisfied until your next meal or snack.
We hope this recipe eases your early morning routine!
Shout out to @eatingwithabbs for this yummy breakfast recipe!
4 Tbs salted, softened butter
3/4 cup sugar
1 tsp vanilla extract
3/4 cup plain Greek whole milk yogurt
1/2 cup blueberries, rinsed
1 1/2 Tbs lemon juice
Zest of 2 lemons (3rd lemon used for icing)
1 1/3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbs Heartland Chia seeds
1/4 cup lemon juice
1/2 cup powdered sugar
Zest of 1 lemon
Preheat oven to 375 degrees F.
Using an electric mixer, cream together butter, sugar, eggs, vanilla extract, lemon zest, lemon juice, and greek yogurt.
Add dry ingredients to wet ingredients, fold-in to combine. Do not over-mix.
Add 1 Tbs Heartland chia seeds + 1/2 cups blueberries and mix until evenly dispersed into batter.
Using all of the batter, evenly divide into 12 muffin tins.
Bake for 17-18 minutes or until golden brown.
While muffins are cooling, prepare icing. Add powdered sugar to lemon juice until desired consistency. Drizzle icing on cooled muffins. Sprinkle with lemon zest and serve.