Gluten-free And Dairy-free Quinoa Muffins With Fresh Blueberries

Welcome to the world of mouthwatering delights – Gluten-free and Dairy-free Quinoa Muffins with Fresh Blueberries. These muffins aren’t just delicious; they’re a recipe that’s considerate of your health and dietary needs. So, get ready to bake with joy and inclusivity!
Gluten-Free: Our recipe uses gluten-free quinoa flour and blanched almond flour. This means that even if you have gluten sensitivities or celiac disease, you can relish these muffins without concern.
Dairy-Free: Say goodbye to dairy-related worries. Instead of using traditional dairy ingredients, we’ve opted for unsweetened almond milk and virgin coconut oil, making these muffins lactose-free and suitable for those with dairy allergies or lactose intolerance.
With every bite, you’re not just indulging in a delicious treat; you’re embracing a recipe designed with your health and dietary preferences in mind. Get ready for a baking adventure that’s as wholesome as it is delightful!
To follow the complete step by step video tutorial, click here:
Gluten-free Quinoa Flour: 160g (1 1/4 cups)
Blanched Almond Flour: 115g (1 cup)
Pink Salt: 1/4 tsp
Baking Soda: 3/4 tsp
Psyllium Husk: 1 tsp
Room Temperature Eggs: 2
Pure Maple Syrup: 125g (1/2 cup)
Blueberry Flavor Oil: 1/2 tsp
Room Temperature Unsweetened Almond Milk: 160g (2/3 cup)
Virgin Coconut Oil: 1 tbsp
Apple Cider Vinegar: 1 tsp
Brown Sugar (Optional): 30g (1/8 cup)
Fresh Blueberries: 100g (3.5 oz)
Gluten-free Quinoa Flour (Extra): 15g
Fresh Blueberries (Extra): 20g
Please note that the cup measurements are approximate and can vary based on how ingredients are packed into the cups. Weights (in grams) are often more precise for baking.
1. In a bowl, sift together quinoa flour, almond flour, pink salt, baking soda, and psyllium husk.
2. In a separate bowl, add eggs, maple syrup, blueberry flavor oil, almond milk, virgin coconut oil, apple cider vinegar and brown sugar (optional). Use a beater on low speed for 2 minutes, until the batter is smooth and well combined. (Do NOT over whisk!!)
3. Add the sifted dry ingredients to wet ingredients and use the cut and fold method until just combined.
4. In a small bowl, toss blueberries and quinoa flour together, then gently fold them into the batter. Keep the bowl (with the muffin batter) aside, covered for 5 to 7 minutes.
5. Preheat the oven to 180 degrees C/ 350 degrees F.
6. Lightly brush oil inside the 5 muffin cups (this is important so that they do not stick!)
7. Use the cut and fold method briefly and divide the batter evenly between 5 muffin cups, filling 3/4 of the way full. I used a weighing scale and scooped 130g of the batter into each cup. Place a few fresh blueberries on each of the cups and press down gently.
8. Now place the cups on a tray.
9. Bake for 45 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.
10. Transfer the tray to a wire rack to cool for 15 minutes, then remove muffins from the pan and place on a wire rack to cool completely. Makes 5 medium muffins (or 8 small muffins). The approximate weight of each muffin after baking equals 115g.
11. To store: Place these gluten-free blueberry muffins on the counter in an airtight container for a day, then transfer them to the fridge.
12. To freeze: Allow the muffins to cool completely, then put them in an airtight container and place them in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature or heat up in the microwave in 30-second intervals.
13. Bake a batch of these delightful Quinoa Muffins with Fresh Blueberries and share your scrumptious results with us. We can’t wait to hear about your baking adventures!

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 🍞✨ Click here to watch the simple, step-by-step video tutorial for the Gluten-Free Grain Harmony Loaf and other amazing gluten-free bakes. Let’s bake up some joy together!

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