Recipe: Easy Blueberry Quinoa Muffins

Ingredients

½ cup raw sugar or coconut palm sugar
½ cup butter, softened
1 large egg or 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
¾ cup milk or almond milk
¾ cup gluten-free flour (with xanthan gum)
¾ cup quinoa flour, preferably toasted
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup cooked quinoa
1 ½ cups blueberries, dredged in 3 tablespoons gluten-free flour

Preheat the oven to 375°F.
Beat together the sugar and butter.
In a separate bowl, beat the egg and add in the milk.
Stir together the flours, baking powder, salt, and baking soda.
Alternate adding the dry and wet ingredients to the sugar mixture until fully combined.
Stir in the cooked quinoa.
Dredge the blueberries with flour and fold them into the batter.
Divide the mixture between 12 lined muffin tins.
For the optional topping, mix together the flour and sugar, then mix in the butter until crumbly and sprinkle on top of the muffin batter.
Bake for 25 to 30 minutes until lightly browned and cooked through.

Servings

Calories

188

Total fat

Total carbohydrates

24g

Total protein

Sodium

203mg

Cholesterol

36mg