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.
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.
- 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
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 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 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.
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.
Absolutely! Just swap a flax egg and almond or cashew milk for the egg and dairy-based milk.
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
Easy Blueberry Quinoa Muffins
- 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
- ½ cup gluten free flour
- ¼ 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.