Quinoa Corn Blueberry Muffins Recipes

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 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-CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
• Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
• Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
• Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

CORN MUFFINS WITH BLUEBERRIES

Steps:

• In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

JAY'S BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

QUINOA CORN MUFFINS

Steps:

• Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
• . In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
• Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.
• PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium.
• Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.
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ALL-YEAR BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.
• Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.

QUINOA CORN MUFFINS

Steps:

• Place rinsed quinoa and water in saucepan, bring to a boil and cover, simmer over low heat for 10-15 minutes or until water is absorbed.
• Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.
• Remove from heat and spread out on plate to cool.
• Preheat oven to 400 degrees.
• Cream sugar and butter until smooth and fluffy.
• Add eggs one at a time mixing well after each addition.
• In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).
• Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.
• Drop muffin liners in muffin tin if desired filling almost full with batter. Place in oven and bake until muffins have risen and spring back when gently touched, about 15 - 20 minutes,.