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.