Servings: 9 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Snacks | Desserts | Quick
These quinoa flour muffins are packed with juicy blueberry pockets that'll leave your family asking for more. They're also free from refined sugar, dairy & gluten too. Made with quinoa flour, ground almonds, coconut milk, coconut yoghurt, coconut sugar and fresh blueberries, these incredibly juicy blueberry muffins are the perfect treat for kids & adults alike. Plus, they're incredibly easy to make.
- Quinoa flour (110g)
- Ground almonds (45g)
- Coconut sugar (65g)
- Almond oil (40g)
- Coconut milk (95g)
- Coconut yoghurt (3 tbsp)
- Egg (1, large)
- Fresh blueberries (115g)
- Cinnamon (1/2 tsp)
- Himalayan salt (1 pinch)
- Vanilla extract (1 tsp)
Begin by preheating your oven to 200c/392f.
In a large mixing bowl, add the quinoa flour, ground almonds, coconut sugar, cinnamon, vanilla and salt and mix together. Add the almond oil, mix and then rub any lumps away with your fingers.
In a separate bowl, add the egg and coconut milk and whisk well. Add the coconut yoghurt and mix.
Add half of the wet ingredients to the dry and fold before adding the rest of the wet ingredients.
Fold in the blueberries and mix everything together for a final time.
Place 9 cupcake holders into a muffin tin and evenly pour the batter into each case leaving enough room at the top for the muffins to expand (I like to fill just over half way).
Place your muffins into the middle of the oven and bake for 20 minutes. Please do keep an eye on them as all oven temperatures can vary.
Once baked, remove from the oven and leave to cool completely. Once cool, you can dig in!
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