Looking for delicious and healthy blueberry muffin recipes? You’ll love these quinoa flour blueberry muffins, a perfect option for a wholesome and satisfying treat. This recipe is easy to follow and yields wonderfully moist muffins every time.
Key Ingredients & Substitutions:
- Quinoa Flour: Essential for a gluten-free and nutritious base. You can experiment with other gluten-free flours like oat flour, but the texture will differ.
- Blueberries: Fresh or frozen work beautifully. If using frozen, don’t thaw them.
- Sweetener: Maple syrup or honey are great natural choices.
- Milk: Any plant-based milk (almond, soy, oat) works well, or use dairy milk if preferred.
- Eggs: Provide structure and moisture. For an egg-free option, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5 minutes).
Ingredients:
- 1 ½ cups quinoa flour
- ½ cup granulated sugar (or substitute with ¼ cup maple syrup for a less sweet option)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup melted coconut oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools: Muffin tin, paper liners, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly. This prevents sticking and makes cleanup easier.
2. Combine Dry Ingredients
In a large bowl, whisk together the quinoa flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed for consistent results.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, eggs, melted coconut oil, and vanilla extract. Ensure all the wet ingredients are well combined before adding them to the dry mixture.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
5. Fold in Blueberries
Gently fold in the blueberries until they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them; simply add them straight from the freezer.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can use a spoon or an ice cream scoop for easy portioning. Fill each cup about two-thirds full.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
8. Cool and Enjoy
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy and allows them to set properly.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
- Nutty Crunch: Sprinkle a few chopped nuts (like almonds or walnuts) on top before baking.
- Chocolate Chips: Stir in ½ cup of your favorite chocolate chips along with the blueberries.
- Spice It Up: Add ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
Storage Instructions:
Store your quinoa flour blueberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer for up to 3 months. Thaw frozen muffins at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
- Can I make these muffins gluten-free? Yes, this recipe already uses quinoa flour, making it naturally gluten-free.
- What if I don’t have quinoa flour? While the recipe is specifically for quinoa flour, you can try other gluten-free flours, but the texture will likely change.
- Can I use frozen blueberries? Absolutely! Use them directly from frozen; do not thaw them first.
- How do I prevent blueberries from sinking? You can lightly toss your blueberries in a tablespoon of quinoa flour before adding them to the batter.
- Are these muffins healthy? Yes, these muffins are a healthy blueberry muffin recipe due to the use of quinoa flour and natural sweeteners.
- Can I reduce the sugar? You can adjust the amount of sugar or substitute it with maple syrup for a less sweet option.
