I usually make a big batch of quinoa on Sunday, and then I use it in different ways throughout the week.
Today I used some to make blueberry muffins.
They turned out great. I love them. My dad loved them (and that says a lot, because he’s an old school, meat-and-potatoes kind of guy who would never eat anything with quinoa in it if he knew it was in there).
I’m not going to lie — they don’t taste exactly like a regular old blueberry muffin. They aren’t loaded with butter or oil or tons of sugar.
Some of the kids are a little on the fence about them. But I think they just need to get used to the different texture.
They are more dense. But they are sweet, and moist, and extremely satisfying, and they are packed with stuff that’s good for you, including two superfoods: quinoa and blueberries.
I will definitely make them on a regular basis for myself. If I want something sweet for breakfast or for dessert, or if I need to grab something to take with me on the run, these are perfect.
So here’s what I used:
2 cups cooked quinoa
1 cup white flour
1 cup whole wheat flour
3/4 cup brown sugar
1 cup milk
1/3 cup plain greek yogurt
1/3 cup applesauce
2 tablespoons chia seeds
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup blueberries (I used frozen and thawed them)
Preheat oven to 375 degrees. Grease muffin tins or use paper or silicone cups. If you don’t have the silicone ones, they are worth the investment. They work so well, and they are super easy to clean.
Mix dry ingredients in a large bowl. In a separate bowl, mix wet ingredients. Combine. Then gently fold in blueberries.
The batter will look like this:
Scoop into muffin tins. I used an ice cream scoop. I ended up with 21 muffins, but I filled the cups pretty full. You could get 2 full dozen from this recipe.
Bake at 375 degrees for 20- 25 minutes (mine baked for 22 minutes).
Here’s what they look like inside:
Pretty easy to make, yummy, and really good for you!
Sit down with a cup of tea and enjoy!
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