Quinoa Blueberry Lemon Muffins {Gluten Free}

by Michelle K.      September-5-2012

Quinoa blueberry lemon muffins are gluten free and a great way to incorporate quinoa into your healthy eating habits.


  • 2 cups quinoa flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 Tbs butter, melted and cooled
  • 1 cup buttermilk
  • eggs
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 2 cups blueberries, fresh or frozen


  1. Pre-heat your oven to 375 (F). Line your muffin tin with paper cups.
  2. Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl and then set aside.
  3. Whisk together the buttermilk, butter, eggs, lemon zest and vanilla in a smaller bowl. Add this to the dry mixture and give 10 stirs. The batter will be quite thick, you want to just barely get things lightly combined.
  4. Add in the blueberries and fold into the batter with 5 stirs. Stir this just enough to evenly distribute the blueberries throughout the batter.
  5. Divide the batter evenly between the 12 cups. Bake for 22-25 minutes until the tops are golden brown. Move to a wire rack to completely cool if you want to store for later or serve immediately and enjoy.


Prep time: 10 minsCook time: 25 minsTotal time: 35 minsYield: 12 muffins