The lazy summer mornings of custom ordered breakfasts from Mom's kitchen are past now and we are on to the fire drill mode of school days. This means for me that I am trying to get as much healthy fuel into the kids at breakfast while chattering about friends, packing backpacks, making lunches, and finding shoes. These muffins are made with quinoa flour, something new for me to bake with, and then flavored with household favorites of lemon and blueberry.
Baking with quinoa flour is another Peter inspiration. He found some at the market, Bob's Red Mill Organic Whole Grain Quinoa Flour, and bought a bag of it. What caught his eye is that it is gluten free. We have family coming to visit and one of them has to follow a gluten free diet, so this is a chance for me to experiment before they arrive. NOTE: I am receiving nothing from Bob's Red Mill for writing about their flour, just sharing my experience with something new.
I was concerned while the muffins were baking that they would not appeal to the kids due to the strong aroma of cooked quinoa. I was mostly right - the quinoa flavor is a bit overwhelming but the muffins still got eaten. I think for my next attempt with quinoa flour baking I will mix it half and half with rice flour to temper it a little. Overall, the muffins are delicate in texture, rise well and pair great with lemon and blueberries. If you really enjoy the flavor of quinoa you will love these muffins. I will keep you posted on my next efforts using this flour.
- Pre-heat your oven to 375 (F). Line your muffin tin with paper cups.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl and then set aside.
- Whisk together the buttermilk, butter, eggs, lemon zest and vanilla in a smaller bowl. Add this to the dry mixture and give 10 stirs. The batter will be quite thick, you want to just barely get things lightly combined.
- Add in the blueberries and fold into the batter with 5 stirs. Stir this just enough to evenly distribute the blueberries throughout the batter.
- Divide the batter evenly between the 12 cups. Bake for 22-25 minutes until the tops are golden brown. Move to a wire rack to completely cool if you want to store for later or serve immediately and enjoy.
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