I like to call this recipe: muffins with an identity crisis. This sweet concoction is a hybrid between a corncake and the traditional blueberry pastry, with quinoa thrown in the mix! Ya, you heard me. Because it’s packed with muscle-building protein, quinoa is a great addition to any traditional baked good. There’s no longer any excuse to throw out those quinoa leftovers; just toss them into your muffin batter:) And their texture is spot on. For an accidental gluten-free pastry I’m even surprised that these freckled confections are so moist and perfectly springy. You can pull them apart for a bit-size piece without crumbling.
I always enjoy them straight from the oven. Still warm, I like to spread a little Coconut Earth Balance on top having the butter seep into all the crevices. The flavor of corn reminds me of the autumn and winter holidays, and the blueberries give the muffins a subtle, tart sweetness. One important tip–remember to dust your blueberries with a little flour before folding them into your batter. If you forget, the berries tend to sink to the bottom.
Quinoa Blueberry Muffins
Makes a dozen
- 1 cup cornmeal
- 1 cup brown rice flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooked quinoa
- 2 tablespoons chia seeds mixed with 1/4 cup water
- 1/2 cup maple syrup
- 1/2 cup unsweetened enriched coconut milk
- 1/2 cup applesauce
- 1/4 cup coconut oil
- 1 cup fresh blueberries
- Preheat the oven to 375 degrees.
- In a large mixing bowl, whisk together the cornmeal, brown rice flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the chia seed mixture, quinoa, maple syrup, coconut milk, applesauce, lemon juice, and oil. Add wet mixture to the dry ingredients, and whisk until well combined. Fold in the blueberries and scoop the batter evenly into lined muffin cups.
- Bake for 20 minutes or until muffins are golden brown. Let cool before devouring.