Lemon Blueberry Quinoa Muffins

1/2 cup white or golden quinoa 
1 cup water 
1 1/4 cups whole wheat flour 
1 1/2 tsp baking powder 
1 tsp salt 
1/4 tsp cinnamon 
1 tbsp grated lemon zest 
3/4 cup white (or cane) sugar 
1/4 cup vegetable oil 
1/2 cup sour cream 
1 egg 
3 tbsp fresh lemon juice 
1 tsp vanilla extract 
1 cup frozen blueberries (do not thaw) 

1. Add the water and quinoa to a small pan and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and let the covered saucepan rest on the burner for an additional 15 minutes. Fluff with a fork and set aside to cool.

2. Preheat oven to 400F and line or grease a muffin pan.

3. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Stir in lemon zest and 1 1/4 cups of the cooked quinoa.

4. In a large bowl, whisk together sugar and oil. Next, add in the sour cream, egg, lemon juice and vanilla, stirring until fully blended.

5. Stir the frozen blueberries into the flour mixture, and then fold the flour mixture into the sugar mixture. Fill up muffin cups and bake for 25-30 minutes or until an inserted toothpick comes out clean.