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Quinoa Spelt Blueberry Breakfast Muffins

Quinoa Spelt Blueberry Breakfast Muffins

Course Breakfast
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 250kcal
Author Eat Love Eat


  • 250 g cooked quinoa (2 cups)
  • 250 g spelt flour (2 cups)
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 100 g coconut oil (1/2 cup) melted
  • 125 ml pure maple syrup (1/2 cup)
  • 125 ml milk (1/2 cup) any type will do
  • 2 teaspoons vanilla extract
  • 125 g blueberries (1 cup)
  • 50 g dark chocolate (2 oz) 70% cocoa


  • 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.
  • 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.
  • 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.
  • 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!


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.