Blueberry Quinoa Muffins

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 3/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour, for tossing berries
• 2 tablespoons coarse sugar, for topping

Method

1. 1

   Combine rinsed quinoa and water in a small saucepan, bring to a boil, then reduce heat and simmer covered until the water is absorbed and quinoa is tender.

   15:00 · Simmer quinoa
2. 2

   Fluff the cooked quinoa with a fork and spread it on a plate to cool to room temperature.

   10:00 · Cool quinoa
3. 3

   Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease it well.

4. 4

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

5. 5

   In a separate bowl, whisk together the eggs, oil, yogurt, milk, and vanilla extract until smooth.

6. 6

   Toss the blueberries with 1 tablespoon of flour in a small bowl to help prevent them from sinking.

7. 7

   Pour the wet ingredients and the cooled quinoa into the dry ingredients, and stir with a spatula just until combined; do not overmix.

8. 8

   Gently fold the floured blueberries into the batter.

9. 9

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, and sprinkle the tops with coarse sugar.

10. 10

    Bake until the muffins are golden on top and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    18:00 · Bake muffins
11. 11

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool in pan