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Blueberry Lemon Quinoa Muffins
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
These vegan blueberry lemon quinoa muffins are made with hearty quinoa, for a moist, tender and healthy breakfast, snack or light dessert.
Course: Breakfast
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
  1. Rinse quinoa under cold water in a strainer for about two minutes.
  2. Bring water to boil in medium saucepan.
  3. Add lemon juice and quinoa. Lower heat and simmer, covered, for 15-18 minutes, or until all liquid is absorbed.
  4. 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
  1. Preheat oven to 350.
  2. Line 16 muffin tins with papers.
  3. 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.
  4. Now add zest, yogurt, vanilla, milk and coconut oil. Stir just until blended.
  5. Fold in blueberries. Spoon evenly into muffin tins.
  6. Bake 25-30 minutes.