Yields: 2 servings | Prep time: 10 minutes | Chill time: 4+ hours

Ingredients

  • 1 cup Fresh or frozen blueberries (plus extra for topping)

  • 1 ½ cups Milk of choice (almond, oat, or coconut milk work beautifully)

  • ½ cup Black chia seeds

  • 1–2 tbsp Maple syrup or honey (adjust to your preferred sweetness)

  • ½ tsp Vanilla extract

  • A pinch of sea salt (to enhance the flavors)

Instructions

  1. Blend the Base: In a high-speed blender, combine the blueberries, milk, sweetener, vanilla, and salt. Blend until the mixture is smooth and a deep, vibrant purple.

  2. Combine: Pour the purple blueberry milk into a large mixing bowl or a wide-mouth mason jar. Add the chia seeds.

  3. The Critical Whisk: Use a whisk or a fork to stir the seeds thoroughly into the liquid. Let it sit for 5 minutes, then stir again. This prevents the seeds from clumping at the bottom.

  4. Chill: Cover the container and refrigerate for at least 4 hours, though overnight is best to achieve that thick, jammy pudding texture.

  5. Serve: Once set, give it one final stir. If it’s too thick, splash in a little extra milk. Layer it into glasses and top with a generous handful of fresh blueberries, as seen in your photo.

Quick Tips for Success

  • Consistency: If you prefer a completely smooth texture (no “beaded” seeds), you can blend the chia seeds directly with the blueberry milk.

  • Toppings: Add a dollop of Greek yogurt or a sprinkle of granola on top for a nice crunch!