Buttermilk, Chia and Blackberry Muffins

  • Clock Icon Prep 20 mins Cooking 20 mins
  • Dinner Icon Makes 12

Super easy, good for you and really delicious, these muffins are a no-brainer. Make extra and freeze them individually for school lunches. Swap the strawberries with chopped rhubarb, stone fruit or apples.

Download

Ingredients

  • 1 ¼ cups The Healthy Baker Plain Flour
  • ½ cup almond meal
  • 1 ½ teaspoon baking powder
  • ¼ cup firmly packed brown sugar
  • ½ cup caster sugar
  • 1 egg
  • ¾ cup auzure Canola Oil
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoon chia seeds (optional)
  • 1 cup blackberries
  • 1 peach, roughly chopped

Instructions

1

Preheat oven to 200C and line a 12-hole muffin tin with paper cases.

2

Mix together the dry ingredients in one bowl and whisk together the wet ones in a separate one.

3

Gently fold the two until just combined (take care not to over-mix) then fold through the chia seeds, blackberries and peach pieces.

4

Spoon into prepared tin and bake for 20 minutes or until muffins are golden on top and firm to touch.

Other recipes you may like

Retro Christmas Trifle

Retro Christmas Trifle
Mini Vanilla Madeleines

Mini Vanilla Madeleines
Mini Gingerbread Madeleine Sandwiches

Mini Gingerbread Madeleine Sandwiches
Neenish Tart

Neenish Tart
View All
Subscribtion Image

For more recipes
subscribe to our newsletter

The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.

Our Products

Learn More

Recipes

Recipes & Inspiration

Follow Us

Facebook-f Instagram

Copyright © 2025 The Healthy Baker. All Right Reserved | Digital Marketing Agency : Whitehat Agency

Subscribe to keep up to bake with the latest product news, recipes, tips, trends and guides!