Quinoa Blueberry Muffins Recipes

BLUEBERRY QUINOA MUFFINS

Steps:

• 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.

BLUEBERRY QUINOA MUFFINS

Steps:

• 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!

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

QUINOA CORN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
• In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

BLUEBERRY LEMON BREAKFAST QUINOA

Steps:

• Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
• Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
• Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.