Blueberry Teff Muffins

Blueberry Teff Muffins

Mornings around our house can be so hectic!  Every minute counts.  Make ahead breakfast options rich in nutrients, full of good fiber, protein, and low in sugar are my favorite go to’s. These muffins are all that and they freeze well too!  A creamy green smoothie is a great companion. Together, they give me energy through to lunch time.

Teff flour has a nice, mild flavor and it’s a soft gluten-free flour – perfect for baking.  Munching on these muffins made us wonder, what took us so long to discover this easy to digest, nutritionally dense whole grain?  Yep, we are quickly becoming fans of teff.

This blueberry teff muffins recipe is slightly adapted from Alissa Segerten’s excellent cookbook Nourishing Meals.  The original recipe calls for unsweetened applesauce, for which I had none, but I did have unsweetened crushed pineapple and it made a delicious substitute!

Blueberry Teff Muffins (makes 1 dozen large muffins)
dry ingredients2 cups teff flour1/2 cup tapioca flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

wet ingredients

2 tablespoons ground chia seeds

1/4 cup hot water

2 large eggs

1/2 cup coconut sugar

1/2 cup crushed, unsweetened pineapple

1/3 cup melted coconut oil

1 cup milk, (I used So Delicious coconut milk, unsweetened)

1 – 2 teaspoons orange zest

1 cup fresh or frozen blueberries


Preheat oven to 350 degrees.  Grease a 12 cup muffin pan or line with paper liners.

In a large bowl whisk together the dry ingredients.

Place ground chia seeds in another medium sized bowl.  (Grind chia seeds in the Vita-Mix.  I do a generous amount so I have some at the ready to make recipes like this.  Store extra in a glass jar in the refrigerator.)

Pour hot water over chia seeds and quickly whisk together until a thick slurry forms.  Add the eggs, coconut sugar, pineapple, oil, milk, and orange zest.  Whisk together well.

Pour the wet ingredients into the dry and mix well.  Fold in the blueberries.  Scoop the batter into the prepared muffin pan.  Fill each cup all the way.  I like to use an ice cream scoop with 1/4 cup capacity for this task.  Works like a gem!


Bake for 30 minutes and cool on a wire rack.


You can freeze the muffins once cooled, or store them in an airtight container for up to 3 days.

Not only do these make a great make ahead breakfast along with a green smoothie, but kids love them too – in their lunchbox or as snacks.

Tell me, what are some of your favorite grab and go healthy breakfast ideas?

Have a great week!


Print Recipe