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    Home » Breakfast Recipes

    Blueberry Quinoa Muffins

    5 from 2 votes
    Posted May 1, 2021 (last updated September 21, 2022) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe
    Close up photo of a blueberry quinoa muffin with the text Quinoa Blueberry Muffins above.

    This Blueberry Quinoa Muffins recipe has been a staple in my kitchen (and freezer) ever since it was published in my first cookbook back in 2012. The cooked quinoa packs these delicious bites with tons of protein, making them a healthy way to start your day or keep you going till dinner.

    Close up photo of a blueberry quinoa muffin with two other muffins beside it sitting on a white plate with a white mug behind it. How To Make Blueberry Quinoa Muffins (recipe)
    First Published: April 15, 2013... Last Updated: June 4, 2019

    Homemade Blueberry Quinoa Muffins (aka Your Kids' New Favorite Snack!)

    Although I cook a lot (obviously), there is nothing that makes me NOT want to cook more than hearing one of the kids say, "Mom, I'm hungry!" It's not that I don't want to cook for them; it's just that high-pressure "Is it done yet?" cooking isn't my idea of fun. And since we don't typically buy traditional snack food like chips, crackers, or sweets in my household, having something on hand all the time requires some planning.

    Our easy, go-to snacks usually involve fruit, yogurt, or carrots. But there are those times (like when they've been swimming or playing in the yard for the last 2 hours) when they need something with more substance and energy. And these Blueberry Quinoa Muffins fit the bill!

    One thing I've been doing for years is making muffins and cookies and freezing them in single servings. These gluten-free quinoa muffins have become a staple because the kids love them and because they freeze beautifully to serve as a grab-and-go snack that's ready any time.

    This Blueberry Quinoa Muffins recipe yields about 12 muffins, but you could easily double or triple the recipe for batch cooking or meal prepping. They're perfect for breakfast, as an after-school snack, or a healthy treat when the kids are craving something sweet! Plus, you can easily swap out the fruit to change things up. Strawberries, diced cooked apples, bananas, dark chocolate chunks, or raspberries would work beautifully with this quinoa muffin recipe.

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    Key Ingredients

    • Raw Sugar or Coconut Palm Sugar: This makes the blueberry muffins sweet without loading them with white, processed sugar. You could also use maple syrup or honey, if you prefer.
    • Butter: Make sure it's softened to room temperature (but not melted) so it's easy to mix with the other ingredients.
    • Egg: Can substitute 1 flax egg by mixing 1 tablespoon ground flax seeds and 3 tablespoons warm water for a vegan option.
    • Milk: Use whichever dairy-base or dairy-free option you prefer.
    • Gluten-Free Flour: Look for the type with with xanthan gum. You can also use unbleached white flour, if preferred.
    • Quinoa Flour: Preferably toasted to offer nutty flavor.
    • Baking Powder and  Baking Soda: To help the muffins rise.
    • Salt: To help balance out the sweetness from the sugar and blueberries.
    • Cooked Quinoa: Makes these blueberry muffins a good source of plant-based protein!
    • Blueberries: Dredged in 3 tablespoon of flour. Fresh or frozen will work!
    • Optional Streusel Topping: Not required, but highly recommended! Just combine ½ cup gluten free flour, ¼ cup raw sugar or coconut palm sugar, and 3 tablespoons butter softened until crumbly and then top uncooked muffins with it.

    How to Make Blueberry Quinoa Muffins

    Photo of butter and suger that has been beatened together.

    Beat together sugar and butter.

    Photo of egg that has been beaten with a jar of milk next to it.

    With a fork or whisk, beat your egg.

    Photo of milk and egg that has been beaten together.

    Stir in milk.

    Photo of flours, baking powder, and salt in a red bowl.

    In a separate bowl, stir together dry ingredients.

    Photo of dry ingredients that have been added to wet ingredients.

    Alternate adding dry and wet ingredients to the butter mixture.

    Photo of cooked quinoa being added to muffin batter.

    When dry and wet ingredients are combined, stir in quinoa.

    Photo of blueberries being tossed with flour.

    Toss blueberries with flour.

    Blueberries being stirred into muffin batter.

    Stir blueberries into muffin batter.

    Photo of the batter for quinoa muffins in a muffin pan.

    Add the batter the to muffin tin.

    Photo of sugar, flour, and butter mixed together in a bowl.

    Make topping by mixing together sugar, flour, and butter.

    Photo of a muffin tin with blueberry quinoa muffin batter that has been topped with a crumbly topping.

    Sprinkle topping on the batter and bake for 25 to 30 minutes.


    Frequently Asked Questions

    What exactly is quinoa flour?

    Quinoa flour is simply finely ground quinoa.

    Can I make my own quinoa flour?

    Although you can easily buy quinoa flour, it is easy to make your own. To make quinoa flour, rinse your quinoa. Place it on a parchment lined baking sheet and cook in a 220-degree oven for 2 to 2 ½ hours. Stir often. Place the quinoa in a grain mill, high-speed blender, or good quality coffee grinder. Process until fine and then use a fine metal strainer to sift out any seeds that remain. For more details, see this post on baking with quinoa.

    Why do you toast quinoa flour?

    Quinoa flour can have a strong, grassy odor many people dislike. Toasting it eliminates this odor and brings out a nutty flavor. Toasting is optional and a matter of personal preference.

    Can these be turned into Vegan Blueberry Quinoa Muffins?

    Absolutely! Just swap a flax egg and almond or cashew milk for the egg and dairy-based milk.

    Do I have to use blueberries?

    Not at all! This quinoa muffin recipe is a great standard you can use as a building block for a wide range of variations. Blackberries, strawberries, raspberries, mulberries, figs, bananas, diced apples, mango, pitted cherries, and dark chocolate would also work well here.

    Tips for Making Blueberry Quinoa Muffins

    • For best results, use toasted quinoa flour. Toasting quinoa flour brings out the nutty flavor, and it eliminates the odor that some find offensive. To toast, bake in a 220 degree oven for about 2 ½ hours. For detailed instructions, check out this post on Baking with Quinoa.
    • I like to use an ice cream scoop when making muffins so that all my muffins are roughly the same size. (Of course if you have a 6-year-old helping, this doesn't always work. :))
    • If you are using frozen blueberries, it is best not to thaw them. If you do, they'll lose their structure and become mushy. Just mix them in frozen to your batter, and they'll hold up much better.

    Storage, Freezing, and Reheating Instructions

    • Store cooked and cooled Blueberry Quinoa Muffins in an airtight container or plastic bag in your refrigerator for up to 5 days or on your countertop for 3 days.
    • Freeze fully cooked and cooled Blueberry Quinoa Muffins in a freezer-safe, airtight container or plastic bag in your refrigerator for up to 3 months. Wrap each muffin in plastic wrap for added protection from freezer burn.
    • Allow these Blueberry Quinoa Muffins to thaw on the counter for 30 minutes to an hour or so before eating. (Great for packing in school lunches!) Or reheat in the microwave in a damp paper towel for 1-2 minutes, or until warmed through.

    More Recipes to Try

    • Gluten Free Corn Muffins
    • Chocolate Hazelnut Muffins
    • Gluten Free Chocolate Chip Muffins
    • Quinoa Breakfast Pudding
    • Blueberry Quinoa Crumble
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    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Close up overhead photo of blueberry quinoa muffins in a muffin tin that have been baked.
    Close up photo of a blueberry quinoa muffin with two other muffins beside it sitting on a white plate with a white mug behind it.
    Print Recipe
    5 from 2 votes

    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!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: Quinoa
    Keyword: make ahead, sweet breakfast
    Servings: 12
    Calories: 188kcal
    Author: Wendy Polisi

    Ingredients

    • ½ cup raw sugar or coconut palm sugar
    • ½ cup butter softened
    • 1 egg or 1 flax egg / 1 tablespoon ground flax seeds + 3 tablespoons warm water
    • ¾ cup milk or almond milk
    • ¾ cup gluten free flour (with xanthan gum)
    • ¾ cup quinoa flour preferably toasted
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ½ cup cooked quinoa
    • 1 ½ cup blueberries dredged in 3 tablespoons gluten free flour

    Optional Topping

    • ½ cup gluten free flour
    • ¼ cup raw sugar or coconut palm sugar
    • 3 tablespoons butter softened
    US Customary - Metric

    Instructions

    • 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.

    Topping - Optional

    • In a small bowl, stir together the flour and sugar.
    • Mix in butter, using your hands if necessary until the mixture is crumbly.
    • Sprinkle on top of the muffin batter.
    • Bake for 25 to 30 minutes, until lightly browned and cooked through.

    Notes

    Recipe adapted from my cookbook, Quintessential Quinoa.
    Take Vegan Blueberry Quinoa Muffins, use a flax egg and almond or cashew milk.
    As an Amazon affiliate, I earn from qualified purchases.

    Nutrition

    Calories: 188kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 203mg | Potassium: 120mg | Fiber: 2g | Sugar: 11g | Vitamin A: 290IU | Vitamin C: 1.8mg | Calcium: 62mg | Iron: 0.9mg

    More Great Quinoa Recipes with Blueberries from Fellow Food Bloggers

    • Quinoa Breakfast Bars from Well Plated
    • Breakfast Quinoa with Blueberries from Striped Spatula

    Filed Under:

    Breakfast RecipesQuinoa Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Shannon Graham

      February 05, 2018 at 9:51 pm

      5 stars
      This is the best snack idea.

      Reply
    2. Sara

      March 01, 2018 at 4:34 am

      Have you tried the recipe though? Are the results any good?

      Reply

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