These quinoa flour muffins are packed with juicy blueberry pockets that'll leave your family asking for more. They're also free from refined sugar, dairy & gluten too.
Made with quinoa flour, ground almonds, coconut milk, coconut yoghurt, coconut sugar and fresh blueberries, these incredibly juicy blueberry muffins are the perfect treat for kids & adults alike. Plus, they're incredibly easy to make.
I don't tend to bake with ingredients that others would find difficult to get hold of, but with quinoa flour slowly becoming more popular in many supermarkets, I figured now was the right time to experiment with it. Plus, if you can't find quinoa flour in your local supermarket (although it's always best to ask), you can still make it yourself at home! Simply blend your quinoa in a food processor (likes ours here) and wait until it forms into a flour.
Thanks to the quinoa flour and almond flour, these blueberry muffins are incredibly wholesome but won't leave you feeling too heavy. I decided to sweeten the muffins with coconuts in the form of yoghurt, sugar and milk. The addition of coconut may sound a little overpowering but actually, it gives a gorgeous subtle flavour to the muffins which works beautifully with the blueberries.
I really do recommend using coconut milk from a tin when you make this recipe as it's much creamier and will leave your muffin batter from feeling too wet. As for the coconut yoghurt, opt for a natural one that contains no added sugars. The more natural, the better!
You'll find that these muffins will have a nice crust on the top with a faint taste of quinoa which will give them a slight earthy sweetness.
If you enjoy this recipe, then make sure to check out our crunchy walnut topped carrot cake muffins - they're just as good!
Quinoa flour blueberry muffins
- 110g quinoa flour
- 45g ground almonds
- 65g coconut sugar
- 40g almond oil (or coconut oil)
- 95g coconut milk (tinned)
- 3 tbsp coconut yoghurt
- 1 large egg
- 115g fresh blueberries (frozen blueberries will add more wetness to the mixture)
- 1/2 tsp cinnamon
- Pinch of Himalayan salt
- 1 tsp vanilla extra (or 8 vanilla sugar free drops)
Begin by preheating your oven to 200c/392f.
In a large mixing bowl, add the quinoa flour, ground almonds, coconut sugar, cinnamon, vanilla and salt and mix together. Add the almond oil, mix and then rub any lumps away with your fingers.
In a separate bowl, add the egg and coconut milk and whisk well. Add the coconut yoghurt and mix.
Add half of the wet ingredients to the dry and fold before adding the rest of the wet ingredients.
Fold in the blueberries and mix everything together for a final time.
Place 9 cupcake holders into a muffin tin and evenly pour the batter into each case leaving enough room at the top for the muffins to expand (I like to fill just over half way).
Place your muffins into the middle of the oven and bake for 20 minutes. Please do keep an eye on them as all oven temperatures can vary.
Once baked, remove from the oven and leave to cool completely. Once cool, you can dig in!