Lemon Blueberry Muffin Chia Pudding

Sarah

A healthy and indulgent dessert combining chia seeds, almond milk, fresh blueberries, and lemon, perfect for breakfast or snack time.

Prep Time 15

Total Time 4

Course Breakfast, Dessert, Snack

Cuisine American, Vegan

Servings 4 servings

Calories 150 kcal

1 cup almond milk (or any milk of choice) Can be substituted with any milk alternative.
1/4 cup chia seeds Provides fiber and omega-3 fatty acids.
1/2 cup blueberries (fresh or frozen) Use fresh if possible for best flavor.
1 medium lemon (zested and juiced) Adds Vitamin C and flavor.
2 tablespoons maple syrup or honey (optional) Sweetness can be adjusted to taste.
1 teaspoon vanilla extract Enhances flavor.
1 pinch salt
to taste granola or crushed nuts for topping (optional) For added crunch.

In a bowl, whisk together the almond milk, chia seeds, lemon juice, lemon zest, and vanilla extract. Add a pinch of salt and sweeten with maple syrup or honey if desired.
Gently fold in the blueberries, ensuring they’re evenly distributed throughout the mixture.
Cover the bowl and place it in the refrigerator. Allow it to sit for at least 4 hours, or overnight for the best results.
Once the pudding has set, give it a good stir. Spoon it into serving dishes and top with granola or nuts.
Enjoy the pudding chilled as a refreshing breakfast or snack.

Experiment with flavors by adding spices or substituting different fruits. Store in airtight containers for up to 5 days.

Keyword Blueberry Recipe, Chia Pudding, Healthy Dessert, Lemon Flavor, Nutritious Snack