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Gluten Free Strawberry Muffins

These easy gluten free strawberry muffins are the perfect way to celebrate fresh strawberry season and they come together in just 35 minutes with simple everyday ingredients. Moist and fluffy gluten free muffins loaded with fresh chopped strawberries in every bite, these are the kind of bakery style muffins that make your whole kitchen smell amazing while they are in the oven. Made with a combination of granulated and brown sugar for the perfect balance of sweetness and a rich buttery flavor that makes these the best gluten free strawberry muffins you will ever taste.

Whether you are making them for a weekend breakfast, a spring brunch, or just because you have a beautiful batch of fresh strawberries on hand these muffins are going to become a seasonal staple in your kitchen.

a gluten free strawberry muffin on a plate with its wrapper pulled away in front of a muffin pan of the same muffins

What makes these gluten free strawberry muffins so special is the generous amount of fresh strawberries folded into the batter. Two full cups of fresh chopped strawberries means every single muffin is loaded with juicy pockets of sweet berry flavor from top to bottom.

The trick of spacing the muffins out across two pans with only six muffins per pan gives each one plenty of room to rise beautifully in the oven for that gorgeous domed top you want in a really good bakery style muffin.

These are gluten free from start to finish and the kind of easy gluten free baking recipe that disappears fast at every gathering, potluck, and brunch table they are brought to.

If you are looking for more gluten free strawberry recipes try my Gluten Free Strawberry Upside Down Cake, my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Jam Bars or my 3 Ingredient Strawberry Lemonade Mocktail.

You can find all my breakfast recipes here: Gluten Free Breakfast Recipes

a cream colored small plate with three gluten free strawberry muffins on it
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line two muffin pans with 12 liners (6 liners for each pan). Giving room around the muffins while they bake will help them rise more.

In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda.

In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter, milk and vanilla. Blend together.

Add the dry ingredients to the wet ingredients and blend just until combined.

Remove the bowl from your mixer and fold the chopped strawberries into the batter with a spatula.

Evenly spoon batter into lined muffin pans.

Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.

Let them cool completely in the muffin pans and then store in an air tight container.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Strawberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

These easy gluten free strawberry muffins are moist, fluffy, and loaded with fresh chopped strawberries in every bite! Made with a combination of granulated and brown sugar for the perfect balance of sweetness and a rich buttery flavor, these bakery style gluten free muffins are ready in just 35 minutes. The perfect easy gluten free breakfast muffin for fresh strawberry season!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line two muffin pans with 12 liners (6 liners for each pan). Giving room around the muffins while they bake will help them rise more.

In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda.

In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter, milk and vanilla. Blend together.

Add the dry ingredients to the wet ingredients and blend just until combined.

Remove the bowl from your mixer and fold the chopped strawberries into the batter with a spatula.

Evenly spoon batter into lined muffin pans.

Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.

Let them cool completely in the muffin pans and then store in an air tight container.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: American

If you make these Gluten Free Strawberry Muffins I would love to hear what you think! Leave a star rating and a comment below and let me know how they turned out.

Don't forget to save this recipe to your Pinterest boards so you can find it again all strawberry season long!

Storage

Store these gluten free strawberry muffins in an airtight container at room temperature for up to 2 days. Because these muffins are made with fresh strawberries they have more moisture than a standard muffin and should not be left out at room temperature for more than two days as the fresh fruit can cause them to spoil faster than a muffin made without fresh fruit.

For longer storage place the muffins in a sealed airtight container in the refrigerator for up to 5 days. These muffins also freeze beautifully making them a great option for meal prep during peak strawberry season.

Once completely cooled place individual muffins in a freezer safe bag or airtight container and freeze for up to 3 months. Thaw individual muffins at room temperature for about an hour or warm them in the microwave for 30 to 45 seconds straight from the freezer for a quick and easy gluten free breakfast any morning of the week.

Top Tip

Space your muffins out across two pans with only six muffins per pan rather than filling all twelve cups in one pan. This gives each muffin plenty of room for the hot air to circulate around it in the oven which helps the muffins rise taller and develop that beautiful domed top you see at a really good bakery. When muffins are too close together in a full pan they steam each other rather than bake which results in flat tops and a denser texture. Six muffins per pan with empty cups in between is the simple trick that takes these from good to truly bakery worthy every single time.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended for this recipe for the best flavor and texture. Fresh strawberries hold their shape better in the batter and do not release as much excess moisture as frozen strawberries which can make the muffins too wet and dense. If you only have frozen strawberries available thaw them completely and drain off as much excess liquid as possible by patting them dry thoroughly with paper towels before folding them into the batter. The muffins will still be delicious but fresh strawberries during peak strawberry season will always give you the absolute best result.

Why did my gluten free strawberry muffins turn out flat?

Flat gluten free muffins are usually caused by one of three things. Over mixing the batter after adding the dry ingredients can deflate the air you worked into the eggs and sugar which leads to flat muffins. Filling all twelve cups in one muffin pan rather than spacing six muffins across two pans prevents proper air circulation and causes flat tops. And opening the oven door too early during baking can cause the muffins to sink before they have had a chance to set. Make sure to follow the tip of using only six liners per pan and resist the urge to open the oven before the 25 minute mark.

Can I add a streusel topping to these muffins?

Absolutely! A simple streusel topping made with gluten free flour, brown sugar, butter, and sliced almonds or chopped pecans would be a wonderful addition to these muffins and would give them an even more bakery worthy look and feel. Simply mix together the streusel ingredients with your fingers until crumbly and sprinkle generously over the top of each muffin before baking. The streusel will bake up golden and crispy and add a delicious buttery crunch to every bite. I have a streusel recipe with my GF Strawberry Rhubarb Muffins that works great on any muffin.

Can I make these muffins dairy free?

Yes! To make these muffins dairy free substitute your favorite unsweetened dairy free milk for the regular milk and use melted coconut oil or a dairy free butter alternative in place of the melted butter. The texture and flavor will be very similar to the original recipe and the muffins will still be moist and delicious. Both coconut oil and dairy free butter alternatives work well in gluten free muffin recipes without significantly changing the finished result.

What is the best gluten free flour for strawberry muffins?

A good all purpose gluten free flour blend works best for this recipe. Look for a blend that contains xanthan gum as it helps bind the batter and gives the muffins the best texture and rise. My favorite brands are Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both produce moist and fluffy muffins with a great texture. Keep in mind that different flour blends absorb moisture at different rates so your batter consistency may vary slightly depending on which brand you use.

Can I double this recipe?

Yes! This recipe doubles easily to make 24 muffins. Simply double all of the ingredients and bake in four muffin pans with six muffins per pan to ensure even rising and beautiful domed tops. You may need to bake in batches depending on how many muffin pans you have. Making a double batch during peak strawberry season and freezing half for later is a wonderful way to enjoy these muffins well beyond strawberry season.

Gluten Free High Protein Lemon Blueberry Pancakes

These gluten free high protein lemon blueberry pancakes are about to become your new favorite weekend breakfast. Fluffy, golden, and bursting with fresh lemon and blueberry flavor in every single bite, these pancakes are made with full fat cottage cheese blended right into the batter for a protein boost that you would never know was there. The cottage cheese completely disappears into the batter and gives these pancakes an incredibly moist and tender texture while adding a significant amount of protein to every stack.

Made with gluten free flour and ready in just 30 minutes, these are the high protein gluten free pancakes that make you feel good about what you are eating without sacrificing any of the flavor or indulgence of a classic weekend breakfast.

a white plate of five gluten free high protein lemon blueberry pancakes on a woven trivet next to a tan gingham kitchen towel

What makes these lemon blueberry cottage cheese pancakes so special is the combination of fresh lemon juice, lemon zest, and juicy blueberries that makes every bite taste bright, fresh, and absolutely delicious.

The batter comes together in a blender in just minutes and the whole recipe is simple enough for a busy weekday morning but special enough to serve at a weekend brunch or Mother's Day breakfast.

Each serving is packed with protein from the cottage cheese and eggs which means these pancakes will actually keep you full and satisfied all morning long unlike traditional pancakes that leave you hungry an hour later.

Serve them warm with a drizzle of maple syrup or a light dusting of powdered sugar for the most perfect gluten free high protein breakfast you will ever make.

If you are looking for more gluten free blueberry recipes try my Gluten Free Lemon Blueberry Muffins, my Lemon Blueberry Chia Pudding, my Gluten Free Blueberry Muffins or my Gluten Free Oven Baked Pancakes with Blueberry Sauce.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a white plate of five gluten free high protein lemon blueberry pancakes on a woven trivet next to a tan gingham kitchen towel
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Ingredients

Instructions

In a blender or food processor blend the cottage cheese, eggs, maple syrup, lemon juice, milk, lemon zest and vanilla extract until smooth.

Pour this mixture into a mixing bowl. Add the gluten free flour, baking powder and salt. Stir just until combined.

Gently fold in the fresh or frozen blueberries.

In a skillet over medium low heat add 1-2 tablespoons butter or coconut oil. Once that it melted and the pan is hot add ½ cup of batter per for each pancake. I did four pancakes at a time in my pan.

Cook 2-3 minutes until bubbles form on the surface the edges are set. Flip and cook another 2-3 minutes until golden brown and cooked through.

Serve immediately with maple syrup or a dusting of powdered sugar.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free High Protein Lemon Blueberry Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 22 minutes
  • Yield: 8 pancakes 1x
  • Diet: Gluten Free
Print Recipe

Description

These easy gluten free high protein lemon blueberry pancakes are fluffy, golden, and packed with protein from full fat cottage cheese blended right into the batter! Fresh lemon juice, lemon zest, and juicy blueberries give every bite a bright and fresh flavor while the cottage cheese adds incredible moisture and a significant protein boost. Ready in just 30 minutes for the most delicious and satisfying gluten free high protein breakfast!

Ingredients

Scale

Instructions

In a blender or food processor blend the cottage cheese, eggs, maple syrup, lemon juice, milk, lemon zest and vanilla extract until smooth.

Pour this mixture into a mixing bowl. Add the gluten free flour, baking powder and salt. Stir just until combined.

Gently fold in the fresh or frozen blueberries.

In a skillet over medium low heat add 1-2 tablespoons butter or coconut oil. Once that it melted and the pan is hot add ½ cup of batter per for each pancake. I did four pancakes at a time in my pan.

Cook 2-3 minutes until bubbles form on the surface the edges are set. Flip and cook another 2-3 minutes until golden brown and cooked through.

Serve immediately with maple syrup or a dusting of powdered sugar.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Snacks
  • Method: Stove Top
  • Cuisine: American

If you make these Gluten Free High Protein Lemon Blueberry Pancakes I would love to hear what you think! Leave a star rating and a comment below and let me know what you topped them with.

Don't forget to save this recipe to your Pinterest boards so you can find it again every weekend morning!

Storage

Store leftover gluten free high protein lemon blueberry pancakes in an airtight container in the refrigerator for up to 3 days. To reheat individual pancakes warm in the microwave for 30 to 45 seconds or reheat in a skillet over medium low heat for about a minute on each side until warmed through.

These pancakes also freeze beautifully making them a great option for meal prep. Once completely cooled place individual pancakes in a single layer on a baking sheet and freeze for one hour until solid then transfer to a freezer safe bag or airtight container with parchment paper between each pancake to prevent sticking. Freeze for up to 3 months and reheat straight from the freezer in the microwave for 60 to 90 seconds or in a toaster for a slightly crispier result.

Top Tip

Make sure your skillet is fully preheated over medium low heat before adding the batter and do not rush the cooking process by turning the heat up too high. Cottage cheese pancakes are more delicate than traditional pancakes and cooking them too fast over high heat will cause the outside to brown too quickly before the inside is cooked through.

Medium low heat is the sweet spot for these pancakes. Wait until you see bubbles forming across the entire surface of the pancake and the edges look set and no longer wet before flipping. Flipping too early is the number one reason cottage cheese pancakes fall apart so patience is key to getting that perfect golden flip every single time.

Frequently Asked Questions

Can I taste the cottage cheese in these pancakes?

No! The cottage cheese is completely undetectable in the finished pancakes. When you blend the cottage cheese with the eggs, lemon juice, milk, and vanilla extract it becomes completely smooth and creamy and blends seamlessly into the batter. It simply adds an incredibly moist and tender texture and a significant protein boost without any cottage cheese flavor whatsoever. If you are skeptical about cottage cheese in pancakes I promise this recipe will change your mind completely.

How much protein is in these lemon blueberry pancakes?

The protein content will vary slightly depending on the brand of cottage cheese and gluten free flour you use but full fat cottage cheese is an excellent source of protein with roughly 14 grams of protein per half cup. Combined with the two eggs in this recipe each serving of these pancakes has significantly more protein than traditional pancakes made without cottage cheese. Adding a drizzle of nut butter on top is a great way to boost the protein content even further.

Can I use fresh blueberries instead of frozen?

Yes! Both fresh and frozen blueberries work beautifully in this recipe. Fresh blueberries will hold their shape a little better in the batter while frozen blueberries may release more juice and give the pancakes a slightly purple tint around the blueberries as they cook. Both are equally delicious. If you are using frozen blueberries there is no need to thaw them before folding them into the batter. Add them straight from the freezer to help prevent them from bleeding too much color into the batter before cooking.

Can I make this batter ahead of time?

Yes! You can make the pancake batter the night before and store it covered in the refrigerator overnight. Give it a gentle stir before cooking as it may thicken slightly as it sits. You may need to add a small splash of milk to loosen the batter back to the right consistency if it has thickened too much overnight. The blueberries are best folded in right before cooking rather than the night before to prevent them from bleeding too much color into the batter.

Can I substitute the gluten free flour with almond flour or oat flour?

Almond flour and oat flour both behave very differently from a standard gluten free all purpose flour blend so substituting them directly will change the texture and consistency of the batter significantly. Almond flour will give you a denser and more fragile pancake while oat flour will make the batter thicker and the pancakes chewier. If you want to experiment with either substitute start by using the same amount and adjust the milk quantity as needed to get the right batter consistency. Keep in mind that oat flour is not always gluten free so make sure to use certified gluten free oat flour if you go that route.

Can I make these pancakes dairy free?

The cottage cheese is the key ingredient that gives these pancakes their high protein content and moist texture so substituting it is tricky. Dairy free cottage cheese alternatives are available at some specialty grocery stores and would be the best substitute for keeping the recipe as close to the original as possible. You can also substitute the milk with any unsweetened dairy free milk alternative in the same amount (I used unsweetened almond milk).

High Protein Cottage Cheese Dip

This High Protein Cottage Cheese Dip is one of those recipes that I cannot believe I waited so long to make and once you try it you are going to feel the same way. It is incredibly creamy, packed with fresh chive and garlic flavor, and comes together in just 5 minutes in your blender or food processor with simple everyday ingredients.

The cottage cheese blends up completely smooth so there is no grainy texture at all and the result is a light and satisfying dip that tastes rich and indulgent but is actually packed with protein and so much better for you than a sour cream based dip.

a white bowl of high protein cottage cheese dip on a white plate next to carrot sticks

I love serving this with cucumber slices, carrot sticks, celery sticks, and pepper slices for a complete and beautiful snack board but it is also incredible with your favorite gluten free crackers.

It keeps in the refrigerator for up to 5 days which makes it one of my favorite high protein meal prep recipes for the week.

If you are looking for a healthy snack that actually keeps you full and takes almost no effort to make this is the one.

If you are looking for more dip recipes try my Creamy Sausage Bean Dip, my Gluten Free Caramelized Onion Dip, my Gluten Free Homemade Ranch Dip or my Gluten Free Easy Homemade Garlic Hummus.

You can find all of my snack recipes here: Gluten Free Snack Recipes

a white bowl of high protein cottage cheese dip on a white plate next to carrot sticks
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Ingredients

Instructions

Add the cottage cheese, olive oil, lemon juice, garlic powder, onion powder, salt and pepper to a blender or food processor.

Blend until smooth and creamy.

Transfer the dip mixture to a bowl and stir in the chopped fresh chives.

Serve immediately with cucumber slices, carrot sticks, celery sticks, pepper slices or crackers.

Store in the refrigerator in an air tight container for up to 5 days.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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High Protein Cottage Cheese Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This High Protein Cottage Cheese Dip is incredibly creamy, garlicky, and packed with fresh chive flavor and comes together in just 5 minutes in your blender or food processor. Cottage cheese, olive oil, lemon juice, garlic powder, onion powder, and fresh chives blend into the most smooth and satisfying high protein dip that is naturally gluten free and perfect for snacking, entertaining, and healthy meal prep all week long. Serve with cucumber slices, carrot sticks, celery sticks, pepper slices, or your favorite gluten free crackers!

Ingredients

Scale

Instructions

Add the cottage cheese, olive oil, lemon juice, garlic powder, onion powder, salt and pepper to a blender or food processor.

Blend until smooth and creamy.

Transfer the dip mixture to a bowl and stir in the chopped fresh chives.

Serve immediately with cucumber slices, carrot sticks, celery sticks, pepper slices or crackers.

Store in the refrigerator in an air tight container for up to 5 days.

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Dips, Snacks
  • Method: Food Processor
  • Cuisine: American

If you made this High Protein Cottage Cheese Dip I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy high protein snack recipes and I hope it becomes a staple in your kitchen too!

Storage

Store this high protein cottage cheese dip in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving as it may thicken slightly as it sits. This dip is not recommended for freezing as the texture of the blended cottage cheese does not hold up well to freezing and thawing.

Top Tip

Make sure you blend the cottage cheese long enough to get a completely smooth and creamy texture with no lumps. Depending on your blender or food processor this can take anywhere from 30 seconds to a full minute. Stop and scrape down the sides as needed to make sure everything is fully incorporated. The smoother you blend it the more incredible the final texture will be.

Do not stir the chives into the blender. Fold them in by hand after blending so they stay bright green and beautiful throughout the dip.

Frequently Asked Questions

Does cottage cheese dip taste like cottage cheese?

Not really! When you blend cottage cheese until completely smooth it loses its signature lumpy texture and the flavor becomes much milder and creamier. The garlic powder, onion powder, lemon juice, and fresh chives in this recipe give the dip so much flavor that cottage cheese is not the first thing you taste at all. Even people who do not like cottage cheese on its own tend to love this dip.

How much protein is in cottage cheese dip?

Cottage cheese is one of the best high protein dairy ingredients you can cook with. One cup of cottage cheese typically contains around 25 to 28 grams of protein depending on the brand. This recipe makes approximately 4 servings so each serving contains roughly 6 to 7 grams of protein making it a much higher protein snack option than traditional sour cream or cream cheese based dips.

Can I make this cottage cheese dip without a blender?

You can but the texture will be different. Without a blender or food processor the dip will have the natural lumpy texture of cottage cheese rather than a smooth and creamy consistency. If you do not have a blender you can use an immersion blender or even a hand mixer to get a smoother result. The flavor will be exactly the same either way.

What can I serve with this high protein cottage cheese dip?

This dip is incredibly versatile and pairs beautifully with so many things. My favorites are cucumber slices, carrot sticks, celery sticks, and bell pepper slices for a fresh and colorful snack board. It is also delicious with your favorite gluten free crackers, pretzels, or spread on gluten free toast. You can also use it as a spread on wraps and sandwiches or as a topping for baked potatoes.

Can I customize the flavors in this cottage cheese dip?

Absolutely! This recipe is a wonderful base that you can customize in so many ways. Add fresh dill instead of chives for a more herbaceous flavor. Stir in everything bagel seasoning for a fun twist. Add a pinch of smoked paprika for a smoky depth of flavor. Mix in sun dried tomatoes, roasted red peppers, or fresh herbs like parsley and basil for a different flavor profile entirely. The possibilities are endless and the blended cottage cheese base works beautifully with almost any seasoning combination you love.

Lemon Blueberry Chia Pudding

This Lemon Blueberry Chia Pudding is the kind of recipe that makes you feel like you have your life completely together. Creamy lemon chia pudding made with Greek yogurt, fresh lemon juice, and lemon zest is layered with a warm homemade blueberry sauce that is sweet, tangy, and so easy to make on the stovetop.

The flavors together are bright, fresh, and absolutely delicious and the layered presentation makes it look like something you would order at a fancy brunch spot.

a glass of lemon blueberry chia pudding next to silver spoons, a lemon and tan gingham kitchen towel

The best part is how simple this recipe is to pull together. You mix up the chia pudding the night before and let it thicken in the refrigerator overnight, make the blueberry sauce in just about ten minutes, and then layer everything together in jars or glasses whenever you are ready to serve.

It is naturally gluten free, packed with protein and fiber, and works beautifully as a healthy breakfast, an afternoon snack, or even a light dessert. Once you make this one it is going to become a regular in your routine.

If you're looking for more easy breakfast or snack recipes try my Overnight Apple Pie Chia Pudding, my Gluten Free Chia Pudding Breakfast Parfait, my Gluten Free Oatmeal Raisin Overnight Oats or my Gluten Free Chocolate Breakfast Cookies.

You can find all my breakfast recipes here: Gluten Free Breakfast Recipes

two glasses of lemon blueberry chia pudding next to silver spoons, a lemon and tan gingham kitchen towel
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Ingredients

Instructions

In a mixing bowl or air tight container add the chia seeds, yogurt, maple syrup, lemon juice and lemon zest. Stir those ingredients together. Add the milk and stir to combine.

Cover the bowl or container and refrigerate for at least 4 hours before use. I prefer to refrigerate overnight so the chia seed mixture has plenty of time to thicken.

In a saucepan over medium heat add the blueberries, maple syrup, lemon zest and lemon juice. Bring to a boil and then lower the temperature to a simmer for 8-10 minutes.

In a small bowl stir together the water and cornstarch. Add the mixture to the saucepan and stir to combine. The mixture will thicken quickly (about 1-2 minutes). Remove from heat as soon as it thickens.

Let the blueberry sauce cool completely before making your chia pudding cups.

In a jar, glass or container add about ½ cup of chia pudding and then put about 2 tablespoons of blueberry sauce on top. Repeat this process to give yourself two layers in each jar, glass or container.

Chill in the refrigerator covered until you're ready to serve.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Lemon Blueberry Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Lemon Blueberry Chia Pudding is a creamy, bright, and healthy breakfast or snack made with Greek yogurt, fresh lemon juice, and lemon zest layered with a warm homemade blueberry sauce that takes just minutes to make on the stovetop. It is naturally gluten free, packed with protein and fiber, and so much more delicious than anything you can buy at the store!

Ingredients

Scale

Chia Pudding

Blueberry Sauce

Instructions

In a mixing bowl or air tight container add the chia seeds, yogurt, maple syrup, lemon juice and lemon zest. Stir those ingredients together. Add the milk and stir to combine.

Cover the bowl or container and refrigerate for at least 4 hours before use. I prefer to refrigerate overnight so the chia seed mixture has plenty of time to thicken.

In a saucepan over medium heat add the blueberries, maple syrup, lemon zest and lemon juice. Bring to a boil and then lower the temperature to a simmer for 8-10 minutes.

In a small bowl stir together the water and cornstarch. Add the mixture to the saucepan and stir to combine. The mixture will thicken quickly (about 1-2 minutes). Remove from heat as soon as it thickens.

Let the blueberry sauce cool completely before making your chia pudding cups.

In a jar, glass or container add about ½ cup of chia pudding and then put about 2 tablespoons of blueberry sauce on top. Repeat this process to give yourself two layers in each jar, glass or container.

Chill in the refrigerator covered until you're ready to serve.

  • Prep Time: 4 hours
  • Cook Time: 10 minutes
  • Category: Breakfast, Snacks
  • Method: Mixing, Stove Top
  • Cuisine: Amercian

Storage

Store the chia pudding and blueberry sauce separately in airtight containers in the refrigerator for up to 5 days. Keeping them separate prevents the blueberry sauce from making the chia pudding soggy and means you can assemble fresh jars whenever you are ready to eat. If you have already assembled your layered pudding cups store them covered in the refrigerator and enjoy within 2 days for the best texture and freshness.

Give the chia pudding a good stir before assembling as it may thicken further as it sits and you can add a splash of milk to loosen it up if needed.

Top Tip

Make both the chia pudding and the blueberry sauce the night before and store them separately in the refrigerator. The chia pudding needs at least 4 hours to thicken properly and the blueberry sauce needs to cool completely before layering. Having both ready in the fridge means all you have to do in the morning is assemble your jars and breakfast is done in minutes!

Frequently Asked Questions

Can I make this Lemon Blueberry Chia Pudding ahead of time?

Yes, and I actually recommend it! This recipe is perfect for meal prep because both the chia pudding and the blueberry sauce can be made the night before and stored separately in the refrigerator. In the morning all you have to do is layer them into jars or glasses and breakfast is ready in minutes. The chia pudding actually gets better the longer it sits so making it ahead of time is always the way to go.

What milk works best in this chia pudding?

Any milk of your choice works beautifully in this recipe. I use unsweetened almond milk most often because that is what I keep in my fridge, but dairy milk, oat milk, coconut milk, and cashew milk all work well too. Keep in mind that full fat coconut milk will give you the richest and creamiest result while lighter milks will give you a slightly thinner pudding.

Can I use fresh blueberries instead of frozen for the blueberry sauce?

Absolutely! Both fresh and frozen blueberries work great in the blueberry sauce. Frozen blueberries are a convenient option year round and break down beautifully into a smooth and glossy sauce. Fresh blueberries will give you a slightly brighter flavor especially in peak summer season when they are at their sweetest. Either way the sauce is going to be delicious.

How do I know when my chia pudding is ready?

Your chia pudding is ready when it has thickened to a creamy pudding like consistency and the chia seeds have absorbed most of the liquid. This takes at least 4 hours in the refrigerator but I always recommend making it overnight for the best texture. If your pudding is still too thin after 4 hours give it a good stir and refrigerate for another hour or two.

Can I substitute the maple syrup in this recipe?

Yes! Honey works as a one to one substitute for the maple syrup in both the chia pudding and the blueberry sauce and gives a slightly different but equally delicious flavor. You can also use agave syrup for a vegan option. If you prefer a less sweet pudding simply reduce the amount of sweetener to your taste. This recipe is very easy to customize.

If you made this Lemon Blueberry Chia Pudding I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy breakfast recipes and I hope it becomes one of yours too!

Vanilla Chai Protein Smoothie

This Vanilla Chai Protein Smoothie is the creamy, spiced, high protein drink you are going to want to make every single day. It comes together in minutes, tastes like a chai latte in smoothie form, and is packed with enough protein to keep you full and satisfied whether you are having it for breakfast, as a midday snack, or a quick lunch on the go.

The warm chai spices make it feel indulgent and cozy while still being a healthy, nourishing choice you can feel good about.

a clear glass of vanilla chai protein smoothie next to a cinnamon stick and a tan and white gingham kitchen towel

The best part is how easy this recipe is. There are no complicated steps, no special equipment, just a blender and a few simple ingredients.

It is naturally dairy free, incredibly creamy, and works perfectly as a breakfast shake, a post workout protein drink, or an afternoon pick me up when you need something refreshing and satisfying.

Once you try this vanilla chai protein smoothie you will wonder how it was never part of your routine sooner.

If you're looking for more smoothie recipes try my Gluten Free Orange Creamsicle Smoothie, my Gluten Free Mango Pineapple Smoothie, my Dairy Free Pumpkin Pie Smoothie or my Pina Colada Mocktail.

You can find all of my drink recipes here: Gluten Free Drink Recipes

a clear glass of vanilla chai protein smoothie next to a cinnamon stick and a tan and white gingham kitchen towel
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Ingredients

Instructions

Add all the ingredients to your blender. Blend until smooth.

Serve immediately.

Supplies

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Vanilla Chai Protein Smoothie

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  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
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Description

This Vanilla Chai Protein Smoothie is the creamy, spiced, high protein drink you are going to want to make every single day. It comes together in minutes, tastes like a chai latte in smoothie form, and is packed with enough protein to keep you full and satisfied whether you are having it for breakfast, as a midday snack, or a quick lunch on the go. 

Ingredients

Scale

Instructions

Add all the ingredients to your blender. Blend until smooth.

Serve immediately.

  • Prep Time: 5 minutes
  • Category: Breakfast, Snacks
  • Method: Blender
  • Cuisine: Gluten Free

Top Tip

I add about one cup of ice to my smoothie. The more ice you add the thicker the smoothie will be.

Frequently Asked Questions

Can I adjust the chai spice level in this smoothie?

Absolutely! This recipe is very easy to customize to your taste. If you love a bold, spiced chai flavor you can add a little extra of the spices or cinnamon. If you prefer a milder, more subtle spice level simply start with less and adjust from there. Either way this smoothie is delicious and the spice level is completely up to you.

What protein powder works best in this Vanilla Chai Protein Smoothie?

Ultimately any vanilla protein powder will work. My favorite protein powder is Sunwarrior Warrior Blend in Vanilla. Using this protein powder gives you a dairy free smoothie.