Quinoa Blueberry Muffins Recipes
BLUEBERRY QUINOA MUFFINS
For a healthier take on the classic and delicious blueberry muffin, give these blueberry quinoa muffins a try! They're packed with protein and a guaranteed hit with adults and kids alike!
Provided by Wendy Polisi
Categories Breakfast
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 188 kcal, Carbohydrate 24 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 203 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
BLUEBERRY QUINOA MUFFINS
Perfectly moist, gluten free, and DELICIOUS. And the best part? They can be made in just 30 minutes with easy-to-find, healthy ingredients! Even my toddler is obsessed with these. You and your family will LOVE these fluffy Blueberry Quinoa Muffins!
Provided by Christine McMichael
Categories Breakfast
Time 30m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 190 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 164 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 29 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 1 g, Sugar 10 g, Calories 138 kcal, UnsaturatedFat 2 g
QUINOA CORN BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
- In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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