Top down view of blueberry muffins on oven tray with small white plate and cooling rack.

Healthy Blueberry Quinoa Muffins

These easy to make, delicious healthy blueberry quinoa muffins are packed full of goodness and flavour, making a fantastic breakfast/brunch, snack or healthy lunchbox idea.
Course Breakfast, Snack
Cuisine International
Keyword blueberry muffins, quinoa
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
Author Monika Dabrowski


  • 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.