Best 8 Quinoa Corn Blueberry Muffins Recipes

BLUEBERRY QUINOA MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the dry ingredients in a large mixing bowl.
• In a separate bowl, combine the liquid ingredients and mix together.
• Slowly pour the liquid ingredients into the dry ingredients and mix.
• Once the batter is smooth, add in the blueberries and lightly mix in.
• Pour the batter into a lined or lightly oiled muffin tin.
• Bake for about 25 minutes, or until the tops of the muffins create a dome shape and a toothpick comes out clean.
• Allow to cool, serve, and enjoy!

BLUEBERRY QUINOA MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Beat together the sugar and the butter.
• In a separate bowl, beat the egg and then add in milk.
• Stir together the flours, baking powder, salt, and baking soda.
• Alternate adding the dry ingredients and the wet ingredients to the sugar mixture until all ingredients are incorporated.
• Stir in cooked quinoa.
• Dredge the blueberries with flour.
• With a spoon, fold in floured blueberries.
• Divide the mixture between 12 lined muffin tins.

BLUEBERRY-CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
• Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
• Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
• Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

QUINOA BLUEBERRY MUFFINS (HEALTHY)

Steps:

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
• In a large bowl combine the flour, baking powder, bicarbonate of soda and salt and stir well using a whisk. Set aside.
• In another large bowl whisk together the egg, sugar, oil, quinoa, milk, lemon juice and zest until thoroughly combined.
• Gently stir the blueberries into the dry mixture. Pour into the wet mixture and stir carefully just to combine (stop stirring when the dry ingredients are no longer visible).
• Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
• Remove from the oven and leave in the pan for 5 minutes then transfer the muffins onto a cooling rack.

JORDAN MARSH'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375.
• Cream the butter and 1 1/4 cups sugar until light.
• Add the eggs, one at a time, beating well after each addition. Add vanilla.
• Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
• Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
• Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
• Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

BLUEBERRY CORN MUFFINS

Steps:

• In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

QUINOA CORN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
• In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.