Lemon Chia Seed Blueberry Superhero Muffins Makes 12 Take the classic Lemon Poppy Seed Muffin to a whole new level by using power-packed chia seeds instead of poppies. Stir in summerâs peak blueberries and you have a muffin that will impress all your running buddies. When Elyse went berry picking in Hood River and came home with over 10 pounds of blueberries, she made these muffins on a whim and theyâre now a summer family-favorite. These muffins are best served right out of the oven. For a fancier look we recommend using almond flour instead of almond meal, which keeps the muffins the color of lemons. Also use yellow or white carrots instead of orange ones so they blend in. 2 cups almond flour 1 1/2 cups old-fashioned rolled oats (gluten-free if sensitive) 3 tablespoons chia seeds 1 teaspoon baking soda⨠1â2 teaspoon fine sea salt 3 eggs, beaten 1 cup grated yellow or white carrots (about 2 carrots), peeled 1â2 cup honey  zest of 1 lemon 1/4 cup lemon juice (about 2 lemons) 1/4 cup virgin coconut oil  1 cup blueberries (fresh or frozen) Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. In a large bowl, combine the almond flour, oats, chia seeds, baking soda, and salt. In a separate bowl, mix together the eggs, carrot, honey, lemon zest, lemon juice, and coconut oil. Add to the dry ingredients, mixing until just combined. Stir in the blueberries. Allow the batter to rest for 15 minutes to absorb moisture. Spoon the batter into the muffin cups, filling each to the brim. Bake until the tops are golden and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.
