A version of these Blueberry Quinoa Muffins appeared in my first cookbook in 2012. It has been a staple in my kitchen ever since. When my boys first tasted them, they asked: “Mom, WHAT did you do to those muffins, they are SO good!” I kept quiet about the fact that quinoa was involved, and have kept a batch in the freezer ever since. Cooked quinoa is a nutritious addition, but certainly not essential to the recipe. Feel free to ad lib with whatever fruit you prefer. Diced strawberries or even apples will work here.
Blueberry Quinoa Muffins – A Wholesome Snack for Kids!
Though I (obviously) cook a lot, 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, mind you. It’s just that high pressure “Is it done yet?” cooking isn’t my idea of fun.
Since we don’t typically buy traditional snack food like chips, crackers or sweets, having something on hand all the time requires a little planning.
Our easy go-to snacks usually involve fruit, yogurt or carrots. There are those times – like when they’ve been swimming or playing in the yard for the last 2 hours – that they want something more. These Blueberry Quinoa Muffins fit the bill.
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One thing I’ve been doing for years is making muffins and cookies and freezing them in single servings. These muffins, which are adapted from my book Quintessential Quinoa, have become a staple because the kids love them and they freeze beautifully.
How to Make Blueberry Quinoa Muffins:
Beat together sugar and butter.
With a fork or whisk, beat your egg.
Stir in milk.
In a separate bowl, stir together dry ingredients.
Alternate adding dry and wet ingredients to the butter mixture.
When dry and wet ingredients are combined, stir in quinoa.
Toss blueberries with flour.
Stir blueberries into muffin batter.
Add the batter the to muffin tin.
Make topping by mixing together sugar, flour, and butter.
Sprinkle topping on the batter and bake for 25 to 30 minutes.
Frequently Asked Questions
Quinoa flour is simply finely ground up quinoa.
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 1/2 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 detail, see this post on baking with quinoa.
Quinoa flour has a strong grassy odor that many people dislike. Toasting it eliminates this odor and brings out a nutty flavor. Toasting is optional and a matter of personal preference.
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 1/2 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.
Other Quinoa Muffins Recipes to Try:
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Blueberry Quinoa Muffins
Looking for a wholesome muffin that the whole family will love? This recipe is loved by kids and adults alike. (Including my super-picky boys.)
Blueberry Quinoa Muffins
- ½ cup raw sugar or coconut palm sugar
- 1/2 cup butter softened
- 1 egg or 1 flax egg / 1 tablespoon ground flax seeds + 3 tablespoons warm water
- 3/4 cup milk or almond milk
- ¾ cup gluten free flour (with xanthan gum) or unbleached white flour
- ¾ cup quinoa flour preferably toasted
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1/2 cup cooked quinoa
- 1 ½ cup blueberries dredged in 3 tablespoons flour
- 1/2 cup gluten free flour
- 1/4 cup raw sugar or coconut palm sugar
- 3 tablespoons butter softened
- 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.