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