Preheat oven to 350 degrees Fahrenheit.

Begin by blending blueberries, orange juice and zest. You will want a nice smooth puree with no blueberry pieces remaining.

Then add the chia seeds, stir and let sit for around 10 minutes. The chia seeds will absorb the water from the blueberries and create a jam-like consistency.

Next, add rolled oats to a food processor and pulse until evenly ground.

Finally, add the remaining ingredients and pulse until a batter is formed.

Then, add the batter to a muffin lined tin or nonstick silicone pan. I suggest making these mini muffins with about 1 tablespoon of batter each.

Add a dollop of jam to the top of each muffin and bake for 20-25 minutes.

Allow muffins to set and cool for 10 minutes and enjoy!