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Blueberry and Quinoa Muffins

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These blueberry and quinoa muffins can provide a delicious homemade alternative to the supermarket bakery isle. Made with a combination of wholemeal flour, plain flour and quinoa flakes they are more dense than you standard cake but tasty nonetheless! Packed with blueberries these muffins contain antioxidants, and vitamins C & K. Top with pumpkins seeds to get your fix of vitamin B, magnesium, iron and zinc too. 

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  • 50g Quinoa Flakes
  • 125ml of Milk
  • 160g Wholemeal Flour
  • 140g Plain Flour
  • 3 teaspoons of Baking Powder
  • ½ teaspoon of Ground Cinnamon plus extra for dusting.
  • 55g of Cane Sugar
  • 1 teaspoon of Vanilla Extract
  • 1 Egg
  • 180ml of Coconut Oil
  • 180ml of Maple Syrup
  • 300g of Blueberries
  • Icing Sugar for dusting.


  • Preheat the oven to 180°C.
  • Place the quinoa flakes and milk in a bowl and leave to soak for 20 minutes.
  • Sift the flour and baking powder and soda into a large bowl. Add cinnamon.
  • In another bowl combine the egg, vanilla extract, sugar, maple syrup and oil.
  • Pour the wet ingredients into the dry, combine well and fold in the blueberries.
  • Spoon into the muffin cases.
  • Bake for 25-30 minutes.

To serve:

  • Dust with icing sugar and cinnamon.
  • Serves 12.
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