Blueberry Quinoa Muffins Recipes

BLUEBERRY QUINOA MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Beat together the sugar and the butter.
• In a separate bowl, beat the egg and then add in milk.
• Stir together the flours, baking powder, salt, and baking soda.
• Alternate adding the dry ingredients and the wet ingredients to the sugar mixture until all ingredients are incorporated.
• Stir in cooked quinoa.
• Dredge the blueberries with flour.
• With a spoon, fold in floured blueberries.
• Divide the mixture between 12 lined muffin tins.

QUINOA BLUEBERRY MUFFINS (HEALTHY)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
• In a large bowl combine the flour, baking powder, bicarbonate of soda and salt and stir well using a whisk. Set aside.
• In another large bowl whisk together the egg, sugar, oil, quinoa, milk, lemon juice and zest until thoroughly combined.
• Gently stir the blueberries into the dry mixture. Pour into the wet mixture and stir carefully just to combine (stop stirring when the dry ingredients are no longer visible).
• Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
• Remove from the oven and leave in the pan for 5 minutes then transfer the muffins onto a cooling rack.

BLUEBERRY QUINOA MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the dry ingredients in a large mixing bowl.
• In a separate bowl, combine the liquid ingredients and mix together.
• Slowly pour the liquid ingredients into the dry ingredients and mix.
• Once the batter is smooth, add in the blueberries and lightly mix in.
• Pour the batter into a lined or lightly oiled muffin tin.
• Bake for about 25 minutes, or until the tops of the muffins create a dome shape and a toothpick comes out clean.
• Allow to cool, serve, and enjoy!

QUINOA FLOUR MUFFINS - LEMON BERRY

Steps:

• Preheat oven to 400 and line a muffin tin with paper liners
• Whisk together the quinoa flour, salt, baking powder, and cinnamon in a large mixing bowl
• In a separate bowl, add the sugar and lemon zest and rub them together. I just used my fingers! Add to the flour mixture and stir.
• In another bowl, mix olive oil, egg, milk, and vanilla.
• Combine the wet ingredients into the quinoa flour mixture, adding it bit by bit until just combined. Then fold in the frozen berries.
• Stir together the cream cheese, lemon zest, and sugar. Fill each muffin cup half way with batter and then add a teaspoon of cream cheese filling to each. Finish with the remaining batter so you can't see the cream cheese filling.
• Bake muffins for 20 minutes, or until muffins are golden brown and a toothpick comes out clean.
• Let cool on a wire rack.
• Store covered for up to 2 days.

BLUEBERRY QUINOA OAT MUFFINS {VEGAN, OIL-FREE, GF}

Steps:

• Preheat oven to 350F. Grease, spray or line all 12 cups of a standard muffin tin.
• In a large bowl, whisk together the applesauce, milk, syrup, flaxseed meal, cardamom, vanilla, and salt. Let stand for 5 to 10 minutes to thicken, then stir in the quinoa, oats and baking powder until well-blended.
• Gently stir in the blueberries. Divide mixture evenly between prepared muffin cups.
• Bake in the preheated oven for 25 to 30 minutes until golden brown and tops look and feel dry to the touch. Transfer to a cooling rack and cool in tin for at least 15 minutes before removing from tin. Serve warm or cool completely.