When it comes to healthy muffin recipes, it’s easy to think in terms of what we want to remove from our recipe. But what about all of the nutrition and flavor that we can actually add to the recipe? Today, we’re making a variation of our Gluten Free Blueberry Bread recipe with these fluffy, moist Blueberry Quinoa Muffins that are loaded with good things!
This Blueberry Quinoa Muffins recipe is delicious and foolproof. It doesn’t get any better than that!
What you need
Here are some of the main ingredients that take these quinoa muffins to the next level:
- Quinoa Flakes – Quinoa flakes are essentially quinoa seeds that have been rolled flat. They’re perfect for baking recipes, like muffins!
- Oat Flour – We love using oat flour in muffin recipes because it gives them a light, fluffy texture. Bonus: it’s also gluten free! You can purchase it from any grocery store or make your own by finely blending rolled oats.
- Greek Yogurt – The greek yogurt in this recipe adds so much moisture to the muffins! Whole milk yogurt would also work great.
- Almond Milk – We used almond milk for added moisture. However, regular milk would also work as a substitution!
- Blueberries – Frozen or fresh blueberries work great.
TIP: If using frozen blueberries, wash them first to get the extra ice off of them. Then, let them dry for a few minutes. This keeps from dying your entire batter blue and from adding too much moisture to the muffins!
How to make perfect quinoa muffins every time
1. Mix the dry ingredients together.
2. Combine the liquid ingredients separately, making sure that you don’t over mix.
3. Mix the dry and liquid ingredients together.
4. For the last step, lightly mix in the blueberries.
TIP: Sprinkle a little bit of extra brown sugar and cinnamon on each muffin right before placing in the oven to take this recipe to the next level!
The secret to making perfectly moist quinoa muffins
What’s the secret to making perfectly moist quinoa muffins? Don’t over mix the batter!
How to store muffins
Muffins can last a few days at room temperature, up to a week in an airtight container in the refrigerator, and can also be frozen. To store, simply allow the muffins to completely cool down before placing in the container.
We’re loving how these Blueberry Quinoa Muffins are so perfect for a quick breakfast on-the-go, a healthy snack, or a delicious treat!
More muffin recipes:
- Favorite Banana Chocolate Chip Oatmeal Muffins
- Wholesome Peach Muffins Recipe
- The BEST Healthy Pumpkin Muffins Recipe
- Chocolate Zucchini Muffins
Blueberry Quinoa Muffins
Ingredients
- 1 1/4 cup oat flour
- 1 cup quinoa flakes
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 tsp vanilla
- 1/2 cup greek yogurt
- 3/4 cup almond milk
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees F.
- Combine the dry ingredients in a large mixing bowl.
- In a separate bowl, combine the liquid ingredients and mix together.
- Slowly pour the liquid ingredients into the dry ingredients and mix.
- Once the batter is smooth, add in the blueberries and lightly mix in.
- Pour the batter into a lined or lightly oiled muffin tin.
- Bake for about 25 minutes, or until the tops of the muffins create a dome shape and a toothpick comes out clean.
- Allow to cool, serve, and enjoy!
Marcy Simoni says:
Can you substitute a different flour for oat flour? I have celiac and can’t tolerate oats. Either quinoa flakes or perhaps a gluten-free flour blend?
Christine McMichael replied:
A 1-1 gluten-free flour blend is a great option! I have found this one to be the best for baking.
I hope you enjoy the muffins!
Jen Talley says:
What a great gluten free recipe! I am sending it to my friend!
Jess says:
I’ve never thought to add quinoa to my blueberry muffins. Brilliant!
Chef Dennis says:
This Blueberry Quinoa Muffins are perfect for my wife! Looks really delicious!
Prerna replied:
Hello, if you don’t have quinoa flakes, can you replace the amount with just oat flour?
Christine McMichael replied:
Yes, absolutely!
Patrice says:
These muffins look both nutritious and delicious. And being gluten-free is a big bonus!
Sanna says:
What a healthy recipe. I’m definitely trying it out.
Emily Flint says:
I never thought of adding quinoa to muffins. Thanks for all the tips to make these delicious!
Sula says:
I simply love blueberry muffins but never imagined they could be made gluten free and still be good. These look amazing!
Sabrina says:
Tasty muffin, but also good for me, couldn’t get any better!
Marina says:
Wow! Thank you for sharing this healthy muffin recipe.
Angela says:
I haven’t used quinoa flakes before. I am adding them to my shopping list now!!
Ana F. says:
What a delicious recipe! I love the fact that I don’t have to use my mixer and it can be done by hand. Thank yoU!
Cindy says:
I have been having some fun during quarantine in the kitchen! Using the time to make new to me recipe. I made this today and it was delish! The entire family loved it! What delicious muffins!
Haley D. Williams says:
The brown sugar on top was the perfect touch! These muffins are SO GOOD
Noelle says:
Yum! I love these, blueberries are always my favorite flavor of muffins!