These tasty little treats were the result of me trying to perk myself up and get myself organized for the week ahead. The last couple (challenging) weeks have been a write-off resulting in me spending more than I’d like to on food that I would normally prepare myself (along with spending more than I should be on a fun distracting app).
So instead of spending another $13.99 to buy more gems on my build-a-Disney-park app, I used that time to bake which was: A) a great distraction, B) I got to use the blueberries that had been sitting at the back of my freezer forever, and C) I got delicious muffins out of it. I also used the time to prep salads for the week, but that’s SO BLEH compared to these muffins.
I used ingredients that I already had in the house, which is how I ended up mixing peanut butter and blueberries, but it turns out to be a great combo! I won’t lie, the chia seeds were an afterthought, but I have a ton of them in my cupboards….BUT they’re healthy for you and they add the tiniest bit of crunch, so I think it was a good choice.
Honestly though, you can’t go wrong with peanut butter, it’s a personal favourites. If it can make celery delicious then obviously it will make your everyday blueberry muffins that much better. While I generally don’t eat breakfast most days, I was pretty happy when I hit the 11:00 a.m. snack craving and was able to pull one of these out of my bag.
I know that muffins are generally not good for you – but peanut butter, blueberries and chia seeds are, and that’s the only important thing to take away from this. All three are filled with protein and nutrients so you can’t really go wrong here….right? We can call it balance! They’re tender, flaky, hearty and the blueberries add such a nice little twist of blue! Like the cranberry muffins, remember to not over mix or you’ll end up with completely coloured muffins instead of nice little pockets of blue.
These tempting bites of joy will keep for about 5 days in an airtight container…if they make it that long of course. They’re also quick to put together – making them perfect for when you’re busy with other things, which if you’re like me, is basically always. When you need to enjoy a quick, sweet, sort-of-healthyish treat, then look no further! (They also go great with Baileys for a late-evening snack…shh…)
Peanut Butter & Blueberry Chia Muffins
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 tbsp chia seeds
- 6 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar
- 1/2 cup peanut butter
- 2 eggs
- 1 cup milk (I use cashew)
- 1/2 teaspoon vanilla extract
- 1 cup frozen or fresh blueberries
Preheat the oven to 375°F. Prepare your muffin tin with muffin liners or grease it (12 muffin tray)
In a large bowl whisk together the flour, baking powder, salt and chia seeds.
In another, whisk together the melted butter, brown sugar, peanut butter, eggs, milk, and vanilla until smooth. Pour wet ingredient mixture into dry ingredient mixture. Stir until just combined. GENTLY fold in blueberries. Remember do not overmix!
Fill each muffin cup to the top. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes before removing the muffins to a wire rack to cool completely (if you have that kind of will power). Serve warm or at room temperature.
Will last in an airtight container for 5 days. These can also be frozen!