Quinoa Blueberry Muffin

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The Oaks at Ojai’s Quinoa Blueberry Muffins

These delicious healthy muffins are gluten- and dairy-free.

Makes 2 dozen Calories: 120 each



2 cups cooked quinoa

3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)

1 ½ tsp. baking powder

¼ cup agave ¾ cup almond milk

1 egg

1 tsp. vanilla extract

1 ½ cups blueberries



Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.

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