Smooth & Creamy Blueberry Chia Pudding
Looking for a blueberry chia pudding that’s packed with sweet blueberry flavor but is also velvety smooth — like pudding? Look no further!
This fast and easy chia pudding is whipped in a blender before it sets, so it really is smooth, creamy, and so light it’s mousse-like. No chia seeds to get stuck in your teeth! You get all of the health benefits of chia seeds without the crunchiness.
Why This Recipe Works
I love a sweet but healthy dessert or breakfast recipe. This one combines two of my favorite “superfoods” — chia seeds and blueberries. Chia seeds are a source of heart-healthy fats, protein, fiber, and minerals like calcium, phosphorus, and zinc. Their fiber may help lower LDL (bad) cholesterol and help keep you full for longer.
I use wild blueberries in this recipe (learn why I love them for desserts below). They’re packed with antioxidants that can benefit your brain, heart, blood vessels, and vision. Blueberries are also naturally low in sugar, so this recipe won’t spike your blood sugar.
But my favorite thing about this blueberry chia pudding is that it really is smooth & creamy like pudding should be. Most chia pudding recipes are crunchy and lumpy because chia seeds swell and absorb water, but they don’t dissolve. Not this one!
Keep reading to learn how to make the recipe.
Recipe Ingredients
This fresh fruity pudding is perfect when you need a healthy sweet treat that’s easy to make. It needs just a few ingredients. Here’s what I use, followed by substitutions below.
Chia seeds: They come in black or white varieties. Nutritionally, they are the same. Most grocery stores carry chia seeds, or you can buy them online.
Frozen blueberries: You can use regular blueberries or wild blueberries here. I love wild blueberries because they tend to be sweeter and juicier, with less pulp compared to domestically grown blueberries. Wild blueberries grow in Maine and are only harvested once a year. But you can find them year-round in the freezer section.
Honey: You might not need any, or you might want a tablespoon or so. It really depends on how naturally sweet your berries are.
Lemon: I use just a little bit of juice and zest to brighten up the sweetness of the blueberries.
See my recipe card below for a complete list of the ingredients with measurements.
Recipe Substitutions
- If you went blueberry picking and have super-fresh blueberries on hand, use them! I recommend partially freezing them because they’ll thicken the pudding nicely.
- I like the neutral flavor of almond milk and the fact that it doesn’t add extra carbs to this chia pudding. But you can substitute coconut milk, oat milk, or any other plant milk. You can also use regular cow’s milk.
- If you want a sugar-free sweetener, swap the honey for stevia or monk fruit.
- You can also make this chia pudding with any other frozen berries (try strawberries, raspberries, or blackberries).
How to Make Blueberry Chia Pudding
This recipe makes enough for two portions. Because of the small volume, a bullet blender works best.
If you don’t have one, you can use a food processor, immersion blender, or regular full-size blender. The problem with a full-sized blender for a smaller recipe is that you’ll end up scraping down the sides constantly.
I use my bullet blender constantly! It’s great for smoothies, salad dressings, and of course, making your blueberry chia pudding super smooth and creamy. Here are the step-by-step instructions to make this recipe:
First, combine the milk, chia seeds, vanilla, lemon juice, and lemon zest in the blender jar. Stir it and let it sit in the refrigerator for about one hour. This gives the chia seeds time to soak and absorb the liquid.
After an hour (more or less), the chia seeds will have absorbed some of the liquid and will look like the image below. When added to any liquid, chia seeds soften and swell, thickening the liquid. Letting them sit in the milk and swell before blending helps to thicken your pudding better.
Next, add the frozen blueberries to the blender jar and blend for about 20 seconds to combine everything.
Finally, taste it for flavor and sweetness. At this point, you can add the honey or other sweetener if desired. Blend again for another 20 seconds or so, until your pudding is smooth and the chia seeds are broken down. You’ll still have some tiny blueberry seeds, but they’re very small and hardly noticeable. And look at that color!
Once everything is smooth, I like to put it into dessert glasses and refrigerate it for another hour. That ensures it’s nice and thick and rich. If you’re in a rush, you can eat it right out of the blender, but it may still be a bit soft.
Expert Tips
Most chia pudding recipes call for a 1:4 ratio (1-part chia seeds to 4-parts liquid). I use 1/4 cup of chia seeds to 3/4 cup of milk because the lemon juice and blueberries add to the liquid. Using less liquid also makes this pudding a bit thicker. Feel free to experiment with the quantities.
It’s worth it to let your chia seeds soak in the milk for an hour. If you blend everything together at the beginning, they won’t absorb as much liquid, which means they won’t thicken as well.
If your frozen blueberries are frozen solid, let them thaw at room temperature for a few minutes. It makes blending much easier.
How to Eat Blueberry Chia Pudding
This pudding is light and delicious for dessert, but it also makes for a healthy breakfast or mid-day snack. There’s nothing unhealthy in it!
It’s delicious as is, but I love to top it with:
- Some unsweetened flaked coconut
- Sliced almonds or other chopped nuts
- A few fresh berries
- A sprinkle of cacao nibs
- And if you’re feeling adventurous, a dollop of regular whipped cream or whipped coconut cream.
Recipe FAQs
Yes, you’ll need about one hour to soak the chia seeds. If you’re making it for dessert, you can make it several hours in advance. Just keep it in the refrigerator until you’re ready to serve it. It will keep for up to 3 days in the refrigerator.
One serving of this chia pudding has 32 grams of carbs, but it also has 9 grams of fiber. Since fiber passes through you and it’s not absorbed, you’ll get about 23 net carbs in one serving, which is pretty low for a dessert or sweet treat.
Chia seeds are high in fiber, and they absorb water (or any liquid), so if you eat too many, you could have digestive side effects, like gas, bloating, and possibly constipation if you don’t drink enough fluid.
Chia seeds will keep for at least 4 years as long as you store them in a cool, dry place. You don’t have to refrigerate them.
Other Healthy Fruit Dessert Recipes
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Smooth & Creamy Blueberry Chia Pudding
Ingredients
- 3/4 cup almond milk or other non-dairy milk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon vanilla
- 1/4 cup chia seeds
- 1 cup frozen wild blueberries
- 1 tablespoon honey or other sweetener, optional, to taste
- fresh blueberries, shredded coconut, sliced almonds optional toppings
Instructions
- Add the almond (or other) milk, lemon juice, lemon zest, vanilla, and chia seeds to the jar of a blender. Stir well to ensure there are no clumps of chia seeds. Place the mixture in the refrigerator for about 1 hour or until the chia seeds swell and the mixture starts to thicken.
- Add the blueberries to the blender jar and blend everything for about 20 seconds or until smooth.
- Taste and add honey or other sweetener to taste. Blend again for another 20 seconds.
- Pour the pudding into two containers and return it to the refrigerator for at least an hour to set.
Notes
Nutrition
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
Is it really 12 teaspoons of vanilla? In the picture the milk is still quite white, which makes me skeptical. Can you confirm?
Oh no! It’s 1/2 teaspoon. So sorry and thanks for catching that! I corrected the recipe card.
LOVE this recipe!
I’m so glad you love it Dena!
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Hi Sara, Did you sign up for updates? If so, you’ll get an email when a new post is published. If you’re looking for something else, please let me know!