Greek Yogurt Lemon Blueberry Chia Muffins with Lemon Zest Glaze

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!

Wet Ingredients:

• 4 Tbs salted, softened butter

• 3/4 cup sugar

• 2 eggs

• 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)

Dry Ingredients:

• 1 1/3 cups flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 Tbs Heartland Chia seeds

Icing:

• 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.