Blueberry Oatmeal Chia Milk-Making Muffins

So I’m making you milk-making muffins today. Yes, I’m talking about THAT kind of milk.

Blueberry Oatmeal Chia Muffins |

I hesitated for a minute before going all boobie on y’all, but yo that’s mah life right now: 10 lb milk-sucking leech attached to my tatas; 2.5 year old attached to my leg. Thank god for cartoons on demand. And chocolate chips. These pacify big Bean while I pacify the little one.

My friend Katia nailed it when she said of her 10-day-old-baby-feeding status: “I am the milk”. (She has since turned this mantra into a blog where she writes—hilariously—about parenting and motherhood.)

Yup, I am the milk. The milk is me.

As any nursing mom (and cattle farmer) will attest, milk-making requires a pretty constant source of fuel. With some types of fuel—say the old wives—being favoured for their milk-encouraging attributes.

Blueberry Oatmeal Chia Muffins |

Chief among these “lactogenic” (awesome word) foods: oatmeal. And so I’m all about the oatmeal these days. Crockpot oatmeal and Overnight Oats are in heavy breakfast rotation. And these blueberry oatmeal chia muffins are tucked into my freezer for easy one-hander snacks. And lunches. And possibly even dinners, if we’re being honest. Packed with oatmeal for optimum supply, and chia seeds for their mood-boosting omega 3 power, these muffins are the perfect postpartum package.

They also happen to be delicious. And healthful. So I encourage you to make them even if you are not the milk.

But if all this boob talk has soured you on the idea of eating them yourself, they make a great gift for a new mom or a lunch treat for the kiddies.

Blueberry Oatmeal Chia Muffins |

Blueberry Oatmeal Chia Milk-Making Muffins

Prep Time: 1 hour, 5 minutes

Cook Time: 20 minutes

Yield: 8 small muffins or 12 medium muffins

Adapted from Simple Bites:


  • 1 cup rolled oats
  • 1 cup milk
  • 1 teaspoon white vinegar
  • 1 egg, brought to room temperature
  • 1/2 cup extra virgin olive oil
  • 1/3 cup maple syrup
  • 1 cup spelt or whole wheat flour
  • 2 tablespoons ground chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • Grated rind of one lemon
  • 1 cup frozen blueberries (wild or cultivated will both work)


  1. Combine oats, milk and vinegar in a large mixing bowl and let stand for one hour. Then whisk in egg, olive oil and maple syrup.
  2. While the oat mixture is sitting, preheat the oven to 375 degrees and combine the flour, chia seeds, baking powder, baking soda, salt and lemon rind in a medium mixing bowl.
  3. Fold the dry ingredients into the wet mixture until just combined. (Don't overmix!)
  4. Fold in the blueberries.
  5. Spoon batter into 8 to 12 muffin cups that have been greased with butter or lined with cupcake papers.
  6. Bake for 18-20 minutes, or until tops are starting to turn golden and a toothpick inserted into the largest muffin comes out clean.
  7. Leave the muffins in the pan for a few minutes, and then transfer them to a cooling rack.

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