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    Eat Love Eat » Baking

    Quinoa Spelt Blueberry Breakfast Muffins

    Published: Oct 6, 2016, Last Modified: October 2, 2021, By Sasha Hooper · This post may contain affiliate links.

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    A broken open blueberry breakfast muffin sat on its case on a marble surface.

    I made us blueberry breakfast muffins! Even though I'm a lover of a savoury breakfast, there's just something about a warm, squidgy muffin that's hard to resist, even for me. There's just one caveat though - if it's going to be the first thing that passes my lips in the morning, it can't be sugary sweet. All considerations of health aside, I just can't stomach sweets that early. And then, yes, of course, it's got to have some real sticking power, to get me at least most of the way to lunch. Oh, these Quinoa Spelt Blueberry Breakfast Muffins have that alright! And they're super delicious too. Just sayin'. If you are after some other health breakfast options try our Apple Cinnamon Overnight Oats.

    A muffin baking sheet with blueberry breakfast muffins in it.
    Close up of a bitten into blueberry muffin in a baking tray.

    This is the perfect kind of breakfast for days like today. Days where I plan that I'm going to do this and that and be really productive and have my latest blog post written by mid-morning. But in reality, I'm still sitting here at 6.30 in the evening typing away, wondering where my day went. In fact, that's what the past couple of weeks have been like for me. I'm sure you've all had days like that too. But at least you will have had a good breakfast if you make these blueberry breakfast muffins!

    A muffin tray with a blueberry muffin peeled out its case with a bite taken out.
    A breakfast blueberry muffin with case peeled and bitten into on a marble surface.

    I constantly have to remind myself to just keep putting one foot in front of the other and taking the next step. Sometimes that next step is just taking the time to enjoy a good breakfast. Then maybe sending an email. Nipping to the shops to pick up an ingredient you forgot on your main grocery shop. Making a batch of muffins. I'm notoriously bad at wanting to do a million things in one go and as a result, ending up doing nothing because I've overloaded myself. Does anybody else relate to this crazy syndrome?

    It's not about justifying the lack of productivity, either. Because trust me, I'm at my absolutely, chest-bursting happiest when I'm being responsible and being productive. That feeling is the best. But, to try and force that on days when you just need to rest? To spiral into shameful feelings of not being good enough? Well, that's enough to scupper me for a whole week if I let it. I'm the type of person who runs away from their shame and burrows away and stays inactive until it's over. I bet others of you are the opposite and drive on, powering through tasks to prove that you're good enough.

    This is just a reminder (to myself as much as anyone) to just keep taking the next step. You're good enough just as you are. You're worthy.

    A marble surface with an array of blueberry muffins with blueberries and maple sauce around.

    Back to the muffins. This one-bowl wonder is loaded with good stuff. Cooked quinoa gives them bite and ensures that you stay full for a few hours. Wholemeal spelt flour lends nuttiness. Then we have coconut oil and maple syrup to keep them moist and just slightly sweet, whilst a touch of vanilla and cinnamon add depth. The juicy blueberries speak for themselves and well, you've just got to have a touch of chocolate! I love the combination of blueberries and chocolate. I just plain love chocolate, actually. There isn't much chocolate in here, just enough for a little taste. You could leave it out if you wanted to. But I urge you to try it! In fact, cacao nibs might be a nice alternative. Add whatever nuts and fruits you like to the base recipe - customise to your liking! And most importantly - enjoy.

    blueberry muffin batter in a metal bowl with a wooden spoon.
    A bowl of muffin batter with a spoon and chocolate chunks inside.
    A cup of blueberry being poured into a bowl of muffin batter with a wooden spoon.
    A bowl of muffin batter with blueberries being stirred into it with a wooden spoon.
    Pre baked blueberry muffins in a muffin tray

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    A broken open blueberry breakfast muffin sat on its case on a marble surface.

    Quinoa Spelt Blueberry Breakfast Muffins

    A healthy wholegrain blueberry breakfast muffins a great start to the day.
    5 from 2 votes
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12
    Author: Sasha Hooper

    Equipment

    • Muffin tin
    • Muffin liners
    • Mixing bowls

    Ingredients 

    • 250 g cooked quinoa, (2 cups)
    • 250 g spelt flour, (2 cups)
    • 2 teaspoons baking powder
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon fine sea salt
    • 2 large eggs
    • 100 g coconut oil, (½ cup) melted
    • 125 ml pure maple syrup, (½ cup)
    • 125 ml milk, (½ cup) any type will do
    • 2 teaspoons vanilla extract
    • 125 g blueberries, (1 cup)
    • 50 g dark chocolate, (2 oz) 70% cocoa

    Instructions

    • Preheat your oven to 180°C (350°F). Line a 12 hole muffin tin with cases.
    • In a medium bowl, mix together the cooked quinoa, spelt flour, baking powder, cinnamon and salt.
      250 g cooked quinoa, 250 g spelt flour, 2 teaspoons baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon fine sea salt
    • In a large bowl, beat the eggs lightly with a whisk. Add the melted coconut oil, maple syrup, milk and vanilla extract and whisk together until combined.
      2 large eggs, 100 g coconut oil, 125 ml pure maple syrup, 125 ml milk, 2 teaspoons vanilla extract
    • Pour the dry ingredients into the wet ingredients and mix gently with a wooden spoon or spatula until just combined.
    • Roughly chop the chocolate and add to the batter along with the blueberries. Stir to distribute.
      125 g blueberries, 50 g dark chocolate
    • Divide the mixture between the 12 muffin cases. Bake for 25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean and the tops of the muffins are golden brown.
    • Serve warm or cold. Especially good with a drizzle of warmed maple syrup!
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    Notes

    I recommend cooking the quinoa well ahead of making these. Once cooked, lay it out on a tray to steam dry whilst it cools. You could even use one of those packets of precooked quinoa, if you wanted to.

    Nutrition

    Calories: 262kcal | Carbohydrates: 34.4g | Protein: 6.1g | Fat: 11.5g | Saturated Fat: 8.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.4g | Cholesterol: 31.5mg | Sodium: 70mg | Potassium: 295.3mg | Fiber: 4g | Sugar: 11.9g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 117.2mg | Iron: 1.7mg
    Course Breakfast
    Cuisine British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!
    a blueberry muffin mostly eaten in it\'s case on a marble surface.
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    Reader Interactions

    Comments

    1. Fiona says

      October 22, 2021 at 1:59 pm

      5 stars
      I love these muffins the quinoa makes them extra filling for breakfast.

      Reply
    2. Lynne Curry says

      October 10, 2016 at 8:44 pm

      I so love this: "Days where I plan that I’m going to do this and that and be really productive and have my latest blog post written by mid-morning. But in reality, I’m still sitting here at 6.30 in the evening typing away, wondering where my day went." Gawd yes, I'm trying to accept that everything takes longer than I plan and to mark/celebrate the baby steps.

      Now, please may I have a muffin?

      Reply
      • Sasha says

        October 10, 2016 at 9:54 pm

        Hi Lynne 🙂 isn't it reassuring to know that we all go through the same things? It certainly is for me. I think a muffin would be a perfect way to celebrate, don't you?! 🙂

        Reply
    3. Allie | In This Kitchen says

      October 09, 2016 at 9:18 pm

      I've finally been experimenting with some different flours lately, and now I really want to try spelt! These look awesome.

      Reply
      • Sasha says

        October 10, 2016 at 9:51 pm

        Spelt is really delicious, hope you give them a try! 🙂

        Reply
    4. Michelle @ The Last Food Blog says

      October 08, 2016 at 8:50 am

      I think I'm very similar Sasha, I sometimes like to hide away when I feel overwhelmed and I think that's ok. Maybe it's just us needing a time out 😉 Fab muffins, love the idea of using cooked quinoa too x

      Reply
      • Sasha says

        October 10, 2016 at 9:50 pm

        Yes, it's definitely good to have time out when we need it and then we can get back into a good rhythm 🙂 glad you like the muffins! x

        Reply
    5. Hana | Nirvana Cakery says

      October 07, 2016 at 7:50 pm

      What a fantastic looking muffins! I love that you've used cooked quinoa in them, I must try that, yum! xx

      Reply
      • Sasha says

        October 07, 2016 at 8:54 pm

        Thank you Hana! The cooked quinoa is delicious, gives great texture! xx

        Reply

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