These easy to make, delicious healthy blueberry quinoa muffins are packed full of goodness and flavour. These low sugar muffins make a delicious breakfast/brunch, snack or healthy lunchbox idea your children will love!
These delicious blueberry quinoa muffins are super nutritious! Here is why.
Healthy blueberry quinoa muffins
First of because these muffins are low both in sugar as well as fat. I also used vegetable oil rather than butter. (I find that oil often produces fluffier bakes and there is no need to use an electric mixer either!).
This recipe is packed full of nutritious ingredients. I’ve halved the amount of flour I would normally use and added healthy wheatgerm (high in fibre!).
I also used cooked quinoa, which is not only full of goodness (such as protein, perfect to use with a breakfast recipe) but also helps to make these muffins extra light and fluffy! (Find out how to prepare the quinoa below).
And let’s not forget the blueberries! They are delicious, high in antioxidants and simply gorgeous in a muffin recipe!
How to prepare the quinoa
Cooking quinoa is very quick and easy. Rinse the quinoa and combine with twice the amount of water, then cover, bring to the boil and simmer gently for 15 minutes. Remove any excess water and set aside to cool.
If you cook the quinoa ahead (once cooled it can be kept in the fridge for up to 3 days) you will save lots of time when making the muffins.
Frozen blueberry muffins
I love using frozen fruit in baking. As the fruit thaws while in the oven it doesn’t get the chance to cook for too long so tastes fresh even in the finished product. The fruit will keep their shape well and won’t get mushy!
Using frozen fruit also means that this recipe can be enjoyed all year round, not just when blueberries are in season!
I used frozen blueberries in this healthy muffin recipe because they are one of my favourite fruits but you can use any frozen fruit.
How to make nutritious quinoa blueberry muffins with oil
Start by creating 2 mixtures: one with dry ingredients, the other with wet.
The dry mixture includes the flour, wheatgerm and baking powder. In another bowl whisk together the egg, oil, milk and sugar, then stir in the cooked quinoa.
Add the blueberries into the flour mixture, then combine with the wet ingredients. Stir only until the dry ingredients are no longer visible. Finally, spoon the batter into the muffin cases and bake in a preheated oven for 23 minutes (gas mark 6). Enjoy!
Love blueberry bakes? Try this easy blueberry cake recipe.
More quinoa muffin recipes
If you like the idea of adding quinoa to your breakfast muffin recipes check out these zesty Quinoa Muffins with Lime and Sultanas. You might also like these gorgeous Healthy Chocolate Muffins with Quinoa. They are made with cacao as well as chocolate chips.
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Healthy Blueberry Quinoa Muffins
- 1 and 1/2 cup frozen blueberries
- 1 cup wheatgerm
- 1 cup flour
- 2/3 cup lightly packed cooked quinoa a little less than a cup
- 2 teaspoons baking powder
- 1/3 cup sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 cup semi-skimmed milk
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin pan with 12 muffin cases.
- In a large bowl combine the flour, wheatgerm and baking powder and stir well using a whisk. Set aside.
- In another large bowl combine the egg, sugar, oil and milk and whisk to combine thoroughly. Add the quinoa and stir well.
- Toss the blueberries into the dry mixture and stir to combine. Pour into the egg mixture and stir only until the dry ingredients are no longer visible. The batter will be lumpy.
- Spoon equal amounts of the batter into the muffin cases and bake for 23 minutes.
- Remove from the oven and leave in the pan for 5 minutes. Transfer the muffins onto a cooling rack.