Blueberry Lemon Chia Pudding

Blueberry Lemon Chia PuddingI love all things blueberry lemon flavored, muffins, breads, cakes, and now chia pudding. I just think the flavors go SO well together, so why the heck not put them into the healthiest pudding ever!?

Blueberry Lemon Chia PuddingI have a couple of different chia pudding recipes on here, and I love coming up with fun new flavors. It is basically a blank canvas, so you can get creative here. This particular one is extra healthy because you are getting so many antioxidants from the juicy blueberries. It is light, refreshing, and perfect for this beautiful time of year when berries are starting to come back in season.

Blueberry Lemon Chia PuddingI love having this for breakfast or an afternoon snack, it is just the perfect amount to keep you full. Top it with some extra blueberries, or if you really want to get crazy, some coconut whipped cream. Whaaat? I’m doing that next time!

Blueberry Lemon Chia PuddingIf you guys make this, I want to see! Tag me on Instagram and hashtag #thewheatlesskitchen, I love seeing your creations!

Blueberry Lemon Chia Pudding

Yield: Serves 2


  • 1 cup unsweetened almond milk
  • 6 tbsp chia seeds
  • 2 tbsp honey
  • 1 1/2 cups blueberries
  • juice of 1 lemon
  • zest of 1 lemon


  1. In a medium sized bowl, combine the chia seeds and almond milk, stir to combine and let the seeds sit in the fridge for at least 4 hours, preferably overnight.
  2. Once the seeds have thickened and turned into a pudding, pour the seed and milk mixture into a blender. Add the honey, blueberries, and the juice and zest of the lemon.
  3. Pulse the blender on high until evenly combined.
  4. Transfer the blueberry pudding into two jars or bowls, and serve!


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