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Blueberry lemon muffins

Blueberry lemon muffins

Blueberry lemon muffins

50 min Easy 9 muffins

Dry ingredients

180 g Organic quinoa real flour

2 tsp baking powder

1 tsp baking soda

2 tbsp ground cinnamon

1/4 tsp salt


Wet ingredients

1/4 tsp vanilla extract

2 tbsp lemon juice

Lemon zest from 2 lemons

60 g melted coconut oil or olive oil

150 g Organic quinoa real & rice drink

80 g rice syrup

1 tbsp smooth peanut butter

100 g blueberries (fresh or frozen)

  1. Line a muffin tin with 9 cupcake liners and preheat oven to 180°C.
  2. In a large mixing bowl, combine the Organic quinoa real flour, baking powder, baking soda, ground cinnamon and salt.
  3. Next add vanilla extract, lemon juice, lemon zest, melted coconut oil, rice syrup, peanut butter and whisk to combine. Toss in the fresh or frozen blueberries and gently fold them into the batter.
  4. Divide batter between muffin tins, filling almost all the way to the top. Optionally, add a few strategic blueberries on top.
  5. Bake on the center rack for 35-40 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
  6. Let rest in the tin for 5 minutes, then transfer muffins to a cooling rack to let cool completely.


1 tbsp = tablespoon

1 tsp = teaspoon