My muffin of the week Is a Quinoa Blueberry Muffin. I’ve never baked muffins with quinoa. They actually turned out very moist. You can add any type of fruit, fresh or dried like cranberries, apricots or raspberries.


3 tbsp oil
1 egg
1/3 cup any type of milk almond, rice
1 zest of lemon
1 tsp vanilla
1 3/4 whole wheat flour
2/3 cup cane sugar
1 1/2 tsp baking powder
1 tsp sea salt
1 cup cooked quinoa
1/3 cup blueberries


Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. In a bowl mix oil, egg, milk, lemon zest and vanilla. In a separate bowl mix flour, sugar, baking powder and sea salt. Stir wet ingredients into dry ingredients. Then fold quinoa into batter. Add blueberries into batter. Bake for 25-30 minutes. Enjoy!