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!
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
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