Blueberry Quinoa Muffins
Recipe type: Breakfast
  • ½ cup whole wheat flour (or your flour of choice)
  • ½ cup quinoa flour (or use another gluten-free flour)
  • 1 cup cooked quinoa
  • ½ cup lightly-packed brown sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 egg
  • ⅔ cup milk (I used nonfat)
  • ¼ cup vegetable oil
  • 1 heaping cup frozen blueberries (you can use fresh)
  1. Preheat your oven to 400°F. Lightly grease a 12-muffin tin (or use cupcake liners; I used a ⅓ cup muffin tin) and set aside.
  2. Whisk together the whole wheat flour, quinoa flour, brown sugar, salt, and baking soda in a large bowl then stir in the cooked quinoa.
  3. In a separate bowl combine the oil, milk and egg then stir into the dry ingredients.
  4. Fold in the blueberries and spoon the batter into the muffin tin.
  5. Bake for about 21 minutes or until golden brown. Cool on a wire rack before serving.
Recipe by Lemons + Anchovies at