These vegan blueberry lemon quinoa muffins are made with hearty quinoa, for a moist, tender and healthy breakfast, snack or light dessert.
Course:
Breakfast
Cuisine:
American
Servings: 16
Author: Alissa
To Prepare the Quinoa
-
1
cup
quinoa
-
1
cup
water
-
Juice of one lemon
about 3 tbsp.
For the Muffins
-
2
cups
spelt flour
or sub all-purpose
-
1 ½
tsp.
baking powder
-
¼
tsp.
salt
-
½
cup
raw sugar
-
2
tsp.
lemon zest
-
¾
cup
plain vegan yogurt
I used WholeSoy
-
1
tsp.
vanilla extract
-
¾
cup
unflavored soy or almond milk
-
¼
cup
coconut oil
melted
-
1 ½
cups
fresh blueberries
Prepare the Quinoa
-
Rinse quinoa under cold water in a strainer for about two minutes.
-
Bring water to boil in medium saucepan.
-
Add lemon juice and quinoa. Lower heat and simmer, covered, for 15-18 minutes, or until all liquid is absorbed.
-
Let sit about five minutes on the stove, covered, then remove lid and allow to cool a bit while you begin preparing your other ingredients.
Prepare the Muffins
-
Preheat oven to 350.
-
Line 16 muffin tins with papers.
-
In large mixing bowl, mix flour, baking powder, salt and sugar. Add 2 cups of your cooked quinoa (you should have a little extra) and mix until well blended.
-
Now add zest, yogurt, vanilla, milk and coconut oil. Stir just until blended.
-
Fold in blueberries. Spoon evenly into muffin tins.
-
Bake 25-30 minutes.