Blueberry Quinoa Muffins

quinoa-blueberry-muffinsThough I (obviously) cook a lot, there is nothing that makes me NOT want to cook more than hearing one of the boys say “Mom, I’m hungry!”

It’s not that I don’t want to cook for them, mind you.  It’s just that  high pressure “Is it done yet?” cooking isn’t my idea of fun.

Since we don’t typically buy traditional snack food like chips, crackers or sweets, having something on hand all the time requires a little planning.

Our easy go-to snacks usually involve fruit, yogurt or carrots.  There are those times  – like when they’ve been swimming or playing in the yard for the last 2 hours – that they want something more.

One thing I’ve started doing is making muffins and cookies and freezing them in single servings.  These muffins, which are adapted from Quintessential Quinoa,  have become a staple because the boys love them and they freeze beautifully.




Blueberry Quinoa Muffins

Blueberry Quinoa Muffins


  • ½ cup coconut palm sugar or sugar of choice
  • 1/3 cup butter or coconut oil, softened
  • 1 egg or 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
  • ½ cup low fat milk or almond milk
  • ¾ cup unbleached white flour or gluten free flour blend
  • ¾ cup quinoa flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ cup blueberries, dredged in 3 T quinoa flour


  1. If using flax egg, combine ground flax seeds with warm water. Set aside to thicken.
  2. Preheat oven to 375 degrees. Beat together sugar and butter (or coconut oil).
  3. In a separate bowl, beat (flax) egg and then add in milk.
  4. Sift together dry ingredients and add alternatively with milk and egg mixture to sugar mixture.
  5. With a spoon, fold in floured blueberries. Pour into greased muffin tins and bake for 25 to 30 minutes.


Servings 12, Calories 166, Fat 6.3g, Carbohydrates 24.7g, Protein 3g, Cholesterol 28mg, Sodium 190mg, Fiber 1.4g, Sugars 8.7g, WW Pts 4

  • Kathy

    Does a person need to grind the quinoa down to powder of does one purchase this flour?Kathy

  • Kathy

    Not sure if this question is going to make it on here, but in case it got lost in cyber space, does one need to purchase quinoa flour or can quinoa be ground down into a fine flour?

    • Wendy Polisi

      You can do it either way! Juliana was nice enough to leave us great instructions above. You can follow them or purchase quinoa flour!

    • Penny

      I saw quinoa flour at WholeFoods.

  • Juliana

    How to Make Quinoa Flour

    Gluten-free baking requires a little bit of creativity, and a lot of substitutions. Sometimes, those can be pretty pricey! A better option is to buy dry ingredients in bulk and then use them to make your own flours and flour mixtures. Simply take your grain (quinoa, oats, brown rice, etc.) and blend for 2 minutes or so in a high-speed food processor. This should give you a nice, granular flour. For even better quinoa flour, try these simple instructions.

    1. Measure out 2 cups of quinoa.

    2. Toast the quinoa in a skillet over medium heat for about 5 minutes, stirring occasionally.

    3. Quinoa will make a light popping sound when the toasting begins. You want this sound for about a minute or two.

    4. Let quinoa cool.

    5. Add to a food processor and blend on high until you get a fine flour.

    6. This can’t be used as a 1:1 flour substitute, but makes a great addition to flour mixes or in addition to other flour substitutes.

    • Wendy Polisi

      Great instructions Juliana! The only thing I do differently is rinse the quinoa first and then toast it in the oven for 90 minutes to 2 hours at 220 degrees. I'll have to try it on the stove top!

  • Gia

    Since I'm doing my utmost to avoid gluten, I will need to use a gluten-free blend (I have a bag of Red Mill Brand in my kitchen cabinet). If I go with the gluten-free, will I need to incorporate Xanthan Gum into this recipe? THANKS !!! Sounds like a yummy recipe!