Have I told you that my boys will eat just about anything that is called a muffin? They are picky with so many other foods, but call it a muffin and they’re good. It’s an awesome way to sneak in vitamins. So many muffins are really cupcakes in disguise, but we don’t do that here. Our muffins won’t leave you feeling like you ate dessert.
Don’t these Blueberry Muffins look yummy? They are also nutritious! The great thing about being “grain crazy” as we are is that it’s easy to add a bit of extra nutrition to baked goods. These muffins not only contain blueberries, but they use quinoa flour–a nutritional powerhouse. The quinoa and greek yogurt make these muffins a protein-rich food, perfect for a snack or breakfast that will fill you up.
The quinoa would make these whole grain–except technically quinoa isn’t a grain. It’s a seed.
But thankfully they act as a seed. Where do you get quinoa flour? It seems to be popular these days, and I can find it in my local grocery store. But in case you can’t, you can make your own if you have a bit of quinoa.
To make quinoa flour: After rinsing the quinoa thoroughly in a wire sieve (something I do even if it says it has been prewashed), lightly toast the quinoa in your oven, preheated to 425, until it is dry and golden brown–about 5 to 8 minutes. Alternately, you could toast it in a frying pan on medium-low heat until golden brown. Cooking it this way increases the nutty flavor and gets rid of even more of the saponin–the bitter coating that protects quinoa from birds and other pests. Saponin is actually awesome–it makes quinoa need less pesticides when it is grown. After that, run the quinoa through a grain grinder or high-powered blender until it becomes a fine flour. Voila! Quinoa flour!
Quinoa Blueberry Muffins
1/4 teaspoon of baking soda
2 teaspoon of baking powder
1/2 teaspoon of salt
1 tablespoon of water
1 egg, beaten
1/3 cup of honey
1 tablespoon of coconut oil
1/3 cup of milk (I used cashew milk)
3/4 cup of plain greek yogurt
2 cup of quinoa flour
1 teaspoon of lemon zest
3/4 cup of blueberries
1. Heat oven to 350 degrees Fahrenheit. In a small mix together baking soda, baking powder, salt, and water. Stir and set aside.
2. In a medium bowl, mix together egg, honey, and oil until creamy.
3. Stir in yogurt and milk until all blended in.
4. Stir in baking soda mixture, flour, and lemon zest.
5. Fold in the blueberries. Don’t overmix.
6. Scoop into greased muffin tins. Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean.
7. After about 5 minutes, take the muffins out of the tins and let cool on cooling rack.