Blackberry Quinoa Muffins Recipe

Name: Blackberry Quinoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups quinoa flour; 3/4 cup corn flour; 3/4 teaspoon xanthan gum; 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup canola oil; 3/4 cup light agave nectar; 2 teaspoons pure vanilla extract; 1 1/2 cups unsweetened applesauce; 2 teaspoons cider vinegar; 2 cups fresh or frozen blackberries (frozen are easier to work with), lightly tossed with a little corn flour, quinoa flour, or Basic Gluten-Free Flour Mix (page 19)

Servings: persons

2 1/4 cups quinoa flour
3/4 cup corn flour
3/4 teaspoon xanthan gum
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup canola oil
3/4 cup light agave nectar
2 teaspoons pure vanilla extract
1 1/2 cups unsweetened applesauce
2 teaspoons cider vinegar
2 cups fresh or frozen blackberries (frozen are easier to work with), lightly tossed with a little corn flour, quinoa flour, or Basic Gluten-Free Flour Mix (page 19)

1
Preheat the oven to 350F.
2
Line a muffin pan with 12 muffin liners.
3
Whisk together the quinoa flour, corn flour, xanthan gum, baking soda, and salt.
4
Set aside.
5
In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds.
6
Add the vanilla and applesauce.
7
Mix for about 20 seconds.
8
Add the vinegar, then immediately stir in the flour mixture.
9
Gently fold in the blackberries.
10
Divide the batter evenly among the muffin cups.
11
Gently swirl the top of the batter with the back of a teaspoon or frosting spatula.
12
Bake in the center of the oven for 35 minutes, rotating the pan halfway through.
13
Bake until deeply golden and a skewer inserted into the center of a muffin comes out clean.
14
Transfer the muffins to a cooling rack.
15
Corn flour has a much finer grain than cornmeal.
16
Look for it at your local health food store or Whole Foods.

866

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups quinoa flour, 3/4 cup corn flour, 3/4 teaspoon xanthan gum, 2 teaspoons baking soda, and more.

Yes, Blackberry Quinoa Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Quinoa Muffins

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