Quinoa Blueberry Muffins

Top down view of quinoa muffins with blueberries on oven tray with small white plate and cooling rack.

These quinoa muffins are made with cooked quinoa and lots of sweet, juicy blueberries. They are moist, with a soft texture, moderately sweet and delicious, perfect as nutritious breakfast on-the-go or snack anytime.

Course Breakfast, Snack

Cuisine vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 138kcal

Author Monika Dabrowski

Equipment

12-hole muffin pan

Ingredients

10 tablespoons cooked quinoa 4.23oz
1½ cups blueberries fresh or frozen
2 cups less 2tsp all-purpose/plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
Pinch of salt
½ cup less 1tbsp sugar
1 large egg
⅓ cup+2tsp vegetable oil
1 cup+1tbsp milk
2 tablespoons lemon juice plus zest of 2 lemons

US Customary - Metric

Instructions

Cook quinoa: Rinse the quinoa and combine with twice the amount of water, then cover, bring to the boil and simmer gently for 15 minutes. Remove from the heat, drain off the water if there is any left, and set the quinoa aside to cool.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
Combine dry ingredients: Whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
Combine wet ingredients: In another large bowl whisk together the egg, sugar, oil, quinoa, milk, lemon juice and zest until thoroughly combined.
Assemble: Gently fold the blueberries into the dry mixture. Combine both mixtures and stir gently until the dry ingredients are no longer visible. Do not overmix.
Bake: Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
Serve: Remove from the oven and leave in the pan for 5 minutes then transfer the muffins onto a cooling rack.

Notes

Quinoa: To save time I recommend cooking the quinoa ahead. Once cooled, refrigerate it, covered, for up to 3 days.
Fruit: Use either fresh or frozen blueberries. Raspberries and strawberries will work in this recipe too.
Do NOT overstir the batter. Stop stirring when all the ingredients have been incorporated.
Best served the day they are made. The following day place leftover muffins in an airtight container (to help them stay moist) and use within 3 days. Microwave for a few seconds before serving, if possible (on the second or third day).
Freeze for up to 3 months.

Nutrition