This recipe takes the old blueberry muffin and gives it a healthy makeover by transforming it into a quinoa muffin. The addition of quinoa adds protein for sustained energy. (It’s the kind of energy you need for the horizontal lambada, if you know what I mean.)
In addition, these Blueberry Quinoa Muffins are made without dairy. Not only that, they incorporate agave syrup instead of refined sugar. Agave has a low glycemic index meaning it doesn’t cause blood sugar spikes.
The health benefits of quinoa
Quinoa changes the texture of the muffins from your traditional crumb. But I think it adds to the texture, by giving the blueberry muffins a more substantial, slightly chewier mouthfeel. In addition, it makes for a heartier breakfast pastry, one that will keep you feeling satisfied longer. That’s because quinoa is one of the most nutrient-dense foods on the planet.
Although quinoa is an ancient grain, it is considered a food of the future. That’s because it’s not only one of the most protein rich foods on the planet but also the most fiber rich of all the whole grains. And if you’re looking for a single food that can help support your sexual health, quinoa might be it. It is a source of the all important nutrients iron, magnesium and manganese.
To make these muffins gluten-free
This recipe’s creator, Chef Christine Denney from The Oaks at Ojai, also offered us a gluten-free variation. To make these quinoa muffins gluten-free, she uses a gluten-free baking blend in place of the all-purpose flour. But whatever flour you use, it’s the flavor of blueberries bursting on the tongue that makes these Blueberry Quinoa Muffins a memorable brunch, snack or breakfast in bed.
Some tips on batter consistency
We’ve been getting some reader feedback that the batter is too dry. Because of the quinoa, the batter is much drier than a typical muffin batter. If your quinoa muffin batter feels too thin, you can add more almond milk, a tablespoon at a time, until you have a pourable consistency. (We’ve had to add up to 1/2 cup of additional liquid but it varies by batch, depending on the dryness of the quinoa.) You will want to do this before adding the blueberries, so as not to have to over stir the fruit.
Want another idea of how to use quinoa for breakfast? Check out my recipe for a Raspberry-Passion Fruit Quinoa Yogurt Parfait.
Give your blueberry muffin a healthy makeover with this easy breakfast recipe.
- 2 cups cooked quinoa
- 3 cups all-purpose flour OR gluten-free flour mix such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix
- 1 1/2 tsp baking powder
- 1/4 cup agave
- 3/4 cup almond milk
- 1 lg egg
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
Mix flour and baking soda together in a small bowl.
In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla.
Stir in the flour just until blended and then fold in the blueberries.
Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.
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