Imagine biting into a moist, fluffy muffin that's not just delicious, but packed with nutrition and bursting with vibrant flavors. These Blueberry Lemon Quinoa Muffins are about to revolutionize your breakfast game, combining the protein-rich power of quinoa with the sweet-tangy dance of fresh blueberries and zesty lemon. Whether you're a health-conscious foodie or just someone who loves a spectacular morning treat, these muffins are your new secret weapon for a breakfast that's both indulgent and incredibly wholesome.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Baked Goods
Serves: 12 muffins
Ingredients
- 1 cup cooked quinoa
- 1 cup blueberries
- 1/2 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the cooked quinoa, almond flour, all-purpose flour, baking powder, and salt. Whisk together until well mixed and any flour clumps are broken up.
- In a separate medium bowl, whisk together the melted coconut oil, maple syrup, eggs, and lemon zest until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredient mixture and gently fold together until just combined. Be careful not to overmix the batter.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle a few extra blueberries on top of each muffin for decoration, if desired.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Use room temperature eggs and coconut oil for better ingredient integration.
- Don't overmix the batter - this keeps the muffins tender and prevents a tough texture.
- Toss blueberries in a little flour before adding to prevent them from sinking to the bottom.
- For extra lemon flavor, add a small drizzle of lemon glaze after cooling.
- Use fresh, plump blueberries for the best flavor and texture.
- If you prefer, you can substitute maple syrup with honey or agave nectar.
- Allow muffins to cool completely to help them set and develop their full flavor profile.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 5g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 40mg
