Blueberry Muffin Chia Pudding

Blueberry Muffin Chia Pudding is like.. a nirvana experience.

This is the prettiest breakfast/snack ever! It has all of the flavor of a blueberry muffin in a low carb cup! Blueberry Muffin Chia Pudding.

Eat it for breakfast or eat it for lunch. Eat it for snack or eat it for dessert!

I’m currently eating six times a day with breakfast, a small snack, lunch, a small snack, dinner, and then one last small snack. So I appreciate this recipe, not only for its beauty, but because it has the flavor of a blueberry muffin in a low carb pudding cup. It’s pretty, it’s delicious, and it’s satisfying too! I know I have repurposed it for many occasions. Also, I made a similar Rainbow Chia Pudding Cup recipe over the summer, so you can really mix it up and try them both. How about that? I honestly don’t even know which one I love more. It’s a draw! Now, onto the details!

full breakfast chia pudding spread

Blueberry Muffin Chia Pudding:

What You Need:

2 cups of chia seeds
4 cups of milk (whole, soy, or almond)
1 Tbsp of vanilla
2 Tbsp of honey
2 Tbsp of Stevia
1 pint of fresh blueberries – washed
2 Tbsp of blue spirulina powder
8 – 10 6-ounce glass containers

For the Crumble:

1/2 cup of flour
1 1/2 Tbsp butter – softened
1/2 tsp of salt
2 Tbsp of sugar

This is the prettiest breakfast/snack ever! It has all of the flavor of a blueberry muffin in a low carb cup! Blueberry Muffin Chia Pudding.

What You Do:

1 – First, make the crumble by placing the sugar and butter in a bowl, and creaming them together

2 – Add the vanilla, stir well, and then add the flour, and blend until smooth

3 – Place in a small pie plate, and press out evenly, and then bake at 350 for 12 – 20 minutes, watching constantly so crumble doesn’t burn

4 – When crumble turns a golden brown, remove from the oven, and set aside to cool.

5 – When crumble has cooled, break it up into a crumbly crust for topping of the pudding cups.

Now for the chia pudding:

1 – In a large bowl, place the chia seeds, and the milk, and stir well

2 – Add the vanilla, honey, and Stevia, and stir well to blend.

3 – Then, cover and place the chia pudding in the refrigerator

4 – Wash the blueberries in a colander, under cold running water, and place on paper towels to drain

5 – After the pudding has cooled for about an hour, remove it from the refrigerator, and divide it in half, placing half of the pudding in another bowl

6 – Sprinkle the blue spirulina powder in one of the bowls, and stir well to turn the pudding blue

7 – If you want the pudding a little brighter, just add a little more spirulina powder, a little at a time until you achieve desired shade of blue

8 – Add a few blueberries to the blue pudding, and mash them into the pudding for blueberry flavor

Assemble the glass containers:

9 – Place several blueberries in the bottom of each container, and then place a heaping spoonful of the chia pudding on top of the blueberries.

10 – Then, place a heaping spoonful of the blue chia pudding on top of the first layer of pudding

11 – Top the blue pudding with blueberries, and sprinkle crumble on top of berries and pudding

12 – Cover and refrigerate overnight for best results. Enjoy!

NOTE: Makes 8 – 12 servings, depending on the size of the containers used, and amount of pudding added to containers

This is the prettiest breakfast/snack ever! It has all of the flavor of a blueberry muffin in a low carb cup! Blueberry Muffin Chia Pudding.

So, would you love Rainbow or Blueberry Muffin Chia Pudding more?

This is the prettiest breakfast/snack ever! It has all of the flavor of a blueberry muffin in a low carb cup! Blueberry Muffin Chia Pudding.

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