If you love blueberry muffins but want a more nutritious version, these Blueberry Quinoa Muffins are the perfect choice. They’re moist, fluffy, and lightly sweet, with bursts of juicy blueberries in every bite.
Cooked quinoa adds protein and a slightly nutty flavor, making these muffins a healthier twist on a classic breakfast treat.
This recipe became a staple in our home because it’s easy to make, freezer‑friendly, and great for quick breakfasts or snacks.
The combination of whole grains, protein‑rich quinoa, and antioxidant‑packed blueberries makes these muffins both delicious and nourishing.
Why You’ll Love This Recipe
These Blueberry Quinoa Muffins are soft, tender, and full of juicy blueberries. The cooked quinoa adds extra protein and texture while keeping the muffins moist. They’re lightly sweetened, so they work as both a breakfast muffin and a wholesome snack.
They’re also freezer‑friendly, so you can bake a batch and enjoy them throughout the week.
You can easily swap ingredients to make them gluten‑free or dairy‑free, making them a flexible recipe for any household.
What You’ll Need
- 1 cup cooked quinoa (cooled)
- 1 ½ cups all‑purpose flour (or a gluten‑free blend)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- ½ cup honey or maple syrup
- ⅓ cup melted coconut oil or butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or plant‑based)
- 1 cup fresh or frozen blueberries (tossed with 1 tbsp flour)
Pro Tips
- Use cooled cooked quinoa so it doesn’t make the batter too wet.
- Toss blueberries in flour to prevent them from sinking to the bottom.
- Don’t overmix the batter—this keeps the muffins soft and fluffy.
- Check for doneness early—insert a toothpick at 18 minutes; if it comes out clean, they’re ready.
- Cool completely before storing to prevent soggy muffins.
Tools You’ll Need
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- 12‑cup muffin tin
- Paper liners or nonstick spray
Substitutions and Variations
- Sweetener swap: Use coconut sugar, brown sugar, or agave.
- Gluten‑free version: Use a 1:1 gluten‑free flour blend.
- Dairy‑free version: Use plant‑based milk and coconut oil.
- Flavor twist: Add lemon zest for a bright, citrusy flavor.
Make‑Ahead Tips
- Cook quinoa the day before and store it in the fridge.
- Bake muffins ahead and store in an airtight container for up to 3 days.
- Freeze cooled muffins in a zip‑top bag for up to 2 months.
How to Make Blueberry Quinoa Muffins
1. Preheat Oven
Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cooked quinoa.
3. Mix Wet Ingredients
In another bowl, whisk together honey, melted coconut oil, eggs, vanilla, and milk until smooth.
4. Combine and Fold
Pour wet ingredients into the dry mixture and stir gently until just combined. Fold in blueberries tossed in flour.
5. Fill Muffin Cups
Divide batter evenly among muffin cups, filling about ¾ full.
6. Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
For longer storage, freeze for up to 2 months and thaw at room temperature or microwave briefly before serving.
Nutrition & Benefits
Quinoa adds protein, fiber, and essential amino acids, making these muffins more filling than traditional ones.
Blueberries provide antioxidants and natural sweetness, while honey or maple syrup gives a gentle sweetness without refined sugar.
FAQ
1. Can I use frozen blueberries?
Yes! Frozen blueberries work well. Just toss them in a tablespoon of flour before adding to the batter to prevent them from sinking or turning the muffins blue.
2. Can I make these muffins gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour. Check that all other ingredients, including baking powder, are certified gluten-free.
3. How do I store these muffins?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. For longer storage, freeze for up to 2 months and thaw as needed.
4. What type of quinoa should I use?
White quinoa has the mildest flavor, but any cooked quinoa will work. Just make sure it’s cooled before mixing into the batter.
5. Can I replace eggs in this recipe?
Yes! Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) to make the muffins egg-free and still moist and tender.
Soft, Sweet, and Perfect for Anytime
These Blueberry Quinoa Muffins are the perfect mix of wholesome and delicious.
They’re easy to make, freezer‑friendly, and great for busy mornings, school lunches, or an afternoon snack with coffee or tea.