Spoon about a teaspoon of blueberry jam into the bottom of each shot glass. Use the back of the spoon to spread it evenly across the base.
In a bowl, gently fold most of the fresh blueberries into the Greek yoghurt, reserving a few for decoration. You want to see whole berries throughout rather than crushing them in.
Spoon the blueberry yoghurt into each shot glass on top of the jam, filling to about three-quarters full. Tap the glasses gently on the worktop to settle the yoghurt and remove any air pockets.
Add a small spoonful of plain Greek yoghurt on top to create a clean white layer. This gives a lovely contrast when you look at the glass from the side.
Pour a teaspoon of elderflower cordial over the top of each glass. It will pool beautifully on the surface of the yoghurt.
Top each shot glass with a reserved blueberry or two and a small sprig of fresh mint. Serve immediately, or chill in the fridge for up to 2 hours before serving.
Make ahead: Assemble up to 2 hours before serving and keep chilled. Add the elderflower cordial and mint just before serving for the freshest look. Party trick: Line the shot glasses up on a tray for easy passing around — they look stunning at dinner parties and buffets. Swap the berries: Raspberries or blackberries work beautifully too. Match the jam to whichever berry you use.
Make it special: A tiny edible flower on top instead of mint makes these look really elegant for a special occasion.
Mix all the ingredients together except the blueberries, and leave them in a glass jar in the fridge overnight. If you are prepping this in the morning, then soak everything together for at least 30 minutes to help get the most benefit from the chia and flax and to enhance the taste.
When you are ready to eat this lemon chia pot, garnish it with the blueberries and an extra sprinkle of lemon zest if you wish.
You could replace the blueberries with any seasonal soft fruit like raspberries, blackberries, strawberries, blackcurrants or redcurrants.
This chia pot also tastes amazing topped with a fruit compote or a chia berry jam. If you have a sensitive gut on the looser side, or if this is for a child, then reduce the chia and flax seeds to 1 teaspoon of each.
Dairy-free, replace the milk and yoghurt with your favourite dairy-free alternatives. If tolerated, you can use goat/sheep/buffalo yoghurt and milk.
Keep the lemony yoghurt mixture in a sealed glass jar in the fridge for up to 5 days. Give it a quick stir before serving.