From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Quinoa Blueberry Muffin

Oaks at Ojai Quinoa Blueberry Muffins Recipe, gluten and dairy free!

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2 cups cooked quinoa

3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)

1 ½  tsp. baking powder

¼ cup agave ¾ cup almond milk

1 egg

1 tsp. vanilla extract

1 ½ cups blueberries


Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.

Nutritional Information: per serving

Makes 2 dozen

Calories: 120 each

(These delicious healthy muffins are gluten and dairy-free!)

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Jean k

I used brown rice flour, but the batter was crumbly and too dry…..any suggestions? I’m going to add a bit more almond milk and try again.Thank You!

christine denney

Hi Jean,

Rice flour is very absorbent which is why I recommend the blend of flours. So, you can try upping the liquid, but I think my first try would be to decrease the rice flour by 1/4-1/2 cup. I would start by decreasing 1/2 cup. If the batter seems too wet, you can gently fold more in. I’ve also made these with a few tablespoons of olive oil and a teaspoon of lemon zest for a little different flavor.

Let me know how your next batch works out! All the best, Christine


Thanks, Christine, I’m going to try today. I appreciate the quick response and love your cuisine.


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