Go Back

Blackberry Lime Chia Seed Muffins

Tart lime infused muffins with juicy blackberries, protein packed Greek yogurt and nutrient dense chia seeds.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 -18
Author by Heather of Kitchen Concoctions


  • Blackberry Lime Chia Seed Muffins:
  • 1 ½ cups unbleached all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ¼ cup unsalted butter or coconut oil melted
  • 1 5.3-ounce container Greek Gods® Nonfat Blackberry Greek Yogurt with Chia Seeds
  • 1 cup unsweetened almond milk
  • 2 limes juiced and zested
  • ½ teaspoon vanilla extract
  • 1 tablespoon chia seeds optional
  • 1 6-ounce package fresh or frozen blackberries (about 1 ½ cups)
  • -
  • Lime Sugar Topping:
  • ¼ cup granulated sugar
  • 1 lime zested
  • 2 teaspoons chia seeds optional


  1. Preheat oven to 375 degrees F. Grease or line muffin tin with muffin cups.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking soda and salt. Set aside.
  3. In a separate bowl, whisk together eggs, butter, Greek yogurt, milk, lime juice, lime zest, vanilla extract and chia seeds, if using.
  4. Slowly whisk dry ingredients, a little at a time, into wet ingredients, reserving 1-2 tablespoons of the flour mixture to toss with the blackberries. Continue adding the flour mixture, whisking just until combined.
  5. Add blackberries to remaining 1-2 tablespoons of flour in bowl, and toss to combine. Gently fold flour coated blackberries into the batter. Using an ice cream scoop or ¼ cup measuring cup, scoop muffin batter into lined muffin tin.
  6. In a small bowl, stir together granulated sugar, lime zest and chia seeds, if using, to form lime sugar topping. Sprinkle muffin batter with sugar topping and bake in preheated 375 degree F oven for 12-15 minutes, or until a wooden toothpick inserted in the center comes out clean.
  7. Let muffins cool in pan for 5-10 minutes before transferring to a wire rack to cool completely. Muffins can be stored in a plastic storage container for 2-3 days or frozen in freezer safe packaging for up to 6 months.