Easy 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!
Servings 12
Calories 188kcal
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
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.
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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