Blueberry Quinoa Muffins

5 from 1 vote

My quinoa muffins aren’t just delicious — they’re surprisingly hearty too! Moist, tender, and bursting with juicy berries, they get a satisfying boost from protein-packed quinoa, making them the perfect feel-good breakfast or snack.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 194kcal

Author: Alissa

Ingredients

2 cups all-purpose flour
⅔ cup organic granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened and unflavored non-dairy milk
¼ cup vegetable oil
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons vanilla extract
1 cup cooked quinoa (Note 1)
1 ½ cups blueberries

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Line a 12-cavity muffin tin with papers.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Stir the milk, oil, lemon juice, lemon zest, and vanilla extract together in a cup or small container.
Pour the milk mixture into the bowl with the flour mixture. Stir just until the ingredients are combined, being careful not to overmix the batter.
Fold in the quinoa and blueberries, just until combined.
Divide the batter among the muffin cavities, filling each just below the brim (Note 2).
Place the muffin tin into the oven and bake the muffins until a toothpick inserted into one comes out clean of batter, 18 to 22 minutes.
Place the muffin tin on a cooling rack and let the muffins cool completely before removing them from the tin.
Serve.

Notes

Read my guide on how to cook quinoa if you need guidance.
Don't overfill the muffin cavities. You can bake extra batter in a second tin if needed.

Nutrition