Recipes and Cooking Blueberry Oat Chia Seed Muffins 3.7 (11) Add your rating & review These sweet mini muffins are delicious and surprisingly healthy! Get your day started off on the right note with these blueberry muffins that come with a few health upgrades (including oats and chia seeds). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 10 mins Total Time: 30 mins Servings: 18 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ¼ cup flour ¾ cup regular rolled oats ⅓ cup sugar or sugar substitute equivalent to 1/3 cup sugar* 2 tablespoon chia seeds, ground 2 teaspoon baking powder ¼ teaspoon salt 1 egg, beaten ¾ cup fat-free milk ¼ cup vegetable oil ¾ cup fresh blueberries Directions Preheat oven to 350°F. Lightly coat thirty-six 1 3/4-inch muffin cups with cooking spray or line with mini paper bake cups; set aside. In a large bowl combine flour, oats, sugar, chia seeds, baking powder, and salt. Make a well in the center of flour mixture; set aside. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon a scant tablespoon batter into prepared muffin cups, filling each 2/3 full. Bake about 10 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or at room temperature. Serve within one day of preparation. Sugar Substitute: Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 1/3 cup sugar.Per Serving with Substitute: Same as above, except 102 cal., 13 g carb. (3 g sugars). Rate it Print Nutrition Facts (per serving) 108 Calories 4g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 108 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 11mg 4% Sodium 95mg 4% Total Carbohydrate 15g 5% Total Sugars 5g Protein 2g Vitamin C 0.6mg 3% Calcium 58mg 4% Iron 0.8mg 4% Potassium 56mg 1% Folate, total 20.9mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.