Blueberry Quinoa Muffins with Chia Seeds

blueberry quinoa muffins with chia seeds
Move aside regular blueberry muffins. HELLO protein packed blueberry quinoa chia seed muffins. These quinoa muffins make for amazing snacks since they are packed with protein and are healthier than the usual blueberry muffin.

Quinoa muffins have a bit more bite to them, they’re slightly denser but are full of flavour. Quinoa is a complete protein so it keeps you fuller for longer and great as a post work out snack / on the go breakfast.

I added some chia seeds to my batter as they soo good for you (high in omega-3s, antioxidants, great for healthy hair skin and nails the list goes on…) but of course this is optional and if you don’t add them in it won’t change how amazing the muffins taste.

blueberry quinoa muffins dry mixtureAdd all the dry ingredients into a large bowl and mix just to combine

blueberry quinoa muffins wet mixture

Add all the wet ingredients into a small bowl and whisk until well combinedfig spreadI added a tbsp of preserves/jam (try any flavour!) to the wet mixture but you can just use flavoured yogurt instead. blueberry quinoa muffins mixtureSlowly pour the wet ingredients into the dry ingredients and mix until just combined – over mixing will give you hockey-puck like muffins.

blueberry quinoa muffins batterFold in the blueberries

raw virgin coconut olive oilLine a muffin pan with liners or grease with oil (I like to use coconut oil!)

blueberry quinoa muffins in panDivide the batter equally between them and sprinkle some almond flakes (optional) on top.blueberry quinoa muffins tinBake the muffins for approximately 25-30 minutes or until a toothpick is inserted and it comes out clean.

blueberry quinoa muffins coolingLet cool on a cooling rack for 5 minutes before gobbling them upblueberry quinoa muffins on rackResist….
blueberry quinoa muffins chia close up

Blueberry Quinoa Muffins Recipe

Ingredients

  • 2 cups cooked quinoa
  • 1/4 cup greek yogurt mixed with a tablespoon of sugar free preserves/jam
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp chia seeds
  • 3/4 cup milk
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup fresh blueberries
  • flaked almonds (optional for topping)

Directions

  1. If you have about two cups of leftover quinoa then perfect, if not, prepare two cups of quinoa (I used this recipe).
  2. Once the quinoa is cooked and has cooled down, preheat the oven to 350f/176c
  3. Then, add all the dry ingredients into a large bowl and mix just to combine.
  4. In a smaller bowl, whisk all the wet ingredients together until everything is well incorporated
  5. Slowly pour the wet ingredients into the dry ingredients and mix until everything is just combined – over mixing will give you really hard muffins
  6. Once everything is combined, fold in the blueberries.
  7. Line a muffin pan with liners or grease with oil (I like to use coconut oil!) and divide the mixture equally between them.
  8. Sprinkle some almond flakes on top (optional)
  9. Bake the muffins for approximately 25-30 minutes or until a toothpick is inserted and it comes out clean.
  10. Cool the muffins on a cooling rack and wait 5 minutes before devouring all the muffins!!

The muffins can be stored up to 4/5 days. Just put them in a ziploc bag with a couple pieces of kitchen towel inside – it absorbs excess moisture from the muffins to prevent it from getting soggy!

Enjoy! xx

Inspired by eatyourselfskinny

9 thoughts on “Blueberry Quinoa Muffins with Chia Seeds

  1. I made these today for the kids! My daughter is gf and nut free so left out the almonds and also just used plain and sr gluten free flours, as well as using rapadura sugar instead of brown.

    My daughter declared them the best muffins I have made ever! (oh and I used Jalna strawberry yoghurt)

    1. Hi Amy, I’m so glad your daughter thought they were the “best muffins you’ve ever made!”. That just made my day!! Thanks for letting me know about the rapadura sugar too, I’ll have to try it next time 🙂

    1. Hi Madd, I haven’t tried freezing them before but I’m sure you could freeze them and let them defrost in the fridge overnight or pop them in the toaster oven / microwave for a few secs. Do let me know how they turn out if you do freeze them! 🙂

  2. I made these over the weekend and added walnuts in the batter — wonderful!

    I can’t wait to make again!

    Thanks,
    Hollie

  3. Hi emily,
    This seems yummy. I have a question so;
    Did you presoak the chia seeds before(and with what, ex milk, juice,….) or did you use them “dry”?
    Thanks

    1. Hey Emilie! I added the 2 tbsp of dry chia seeds while I was mixing the wet and dry ingredients together. (I was supposed to mix the chia seeds into the dry ingredients at first but forgot!!) But you can add it in whenever as I just used them for added nutritional benefit not as an egg substitute. I hope you try the recipe out! 😀 Happy baking!

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