Blueberry Quinoa Muffins

Perfectly moist, gluten free, and DELICIOUS. And the best part? They can be made in just 30 minutes with easy-to-find, healthy ingredients! Even my toddler is obsessed with these. You and your family will LOVE these fluffy Blueberry Quinoa Muffins!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Muffins

Calories 190kcal

Author Christine McMichael

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!

Notes

1. If making your own oat flour, finely blend 1 1/2 cups of rolled oats to create 1 1/4 cups oat flour.

2. In order to get extra-moist muffins, don't over mix the batter!

3. Be sure to wash the blueberries if using frozen and let dry for a few minutes before lightly mixing into the batter.

4. Add an extra sprinkle of brown sugar and cinnamon to the top of each muffin right before it goes into the oven! (optional)

Nutrition