Hip hip hooray…it’s my birthday today! A poet I am obviously not despite my little rhyming couplet there, but it is my birthday today and I’m now one year away from 30. Birthdays MUST include cake and today I have a healthy cake, well actually a muffin recipe, but we’ll pretend that it’s a cake because it’s my birthday, after all!
At this time of year, my palate seems to prefer fresh fruity flavours instead of the warm spices of winter and autumn. One of my favourite fruity combinations has to be berries with citrus flavours, especially blueberries paired with lemons as it seems to just work so well.
- 2 cups quinoa flour
- 1/2 cup coconut sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 3/4 cups unsweetened almond milk
- 1/4 cup full-fat Greek yoghurt
- 1 tsp vanilla extract
- 1 egg
- zest of 1 lemon
- juice of half a lemon
- 1/2 cup of frozen blueberries (you can also use fresh)
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Preheat the oven to 180 degrees and line a muffin tray with paper cases.
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In a bowl mix together the quinoa flour, coconut sugar, salt, lemon zest, and baking soda.
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Combine the wet ingredients (almond milk, Greek yoghurt, egg, lemon juice, vanilla extract) in a separate bowl and beat together.
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Add the wet ingredients to the dry ingredient and mix together until just combined.
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Stir in the blueberries being careful not to crush them.
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Portion out the muffin batter into the paper cases and knock out the air bubbles by tapping the bottom of the baking tray on the counter top.
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Bake in the oven for 20-30 minutes or until golden brown on top.
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Serve and enjoy!
I’m experimenting a lot with quinoa at the moment and it’s a great substitute for so many things, check out my Red Pepper and Feta Quiche With a Cauliflower and Quinoa Crust if you haven’t already. Quinoa flour isn’t something that I’ve worked with before, but I found it very easy to use in this recipe as a substitute for white flour making these muffins grain and gluten-free.
These muffins are not overly sweet, but you could add more sugar if you have more of a sweet tooth. I prefer the subtle sweet flavour because they are great for breakfast when I don’t like super sugary foods with plain yoghurt and fruit and with tea in the afternoon.
Now, there’s a big fat slab of birthday cake with my name on it and I’m off to face plant myself right into it. Happy baking!
Is cake a must on your birthday or are you not fussed?
Am I on my own or do you like the fruit and citrus thing too?
Happy Birthday! Hope you have a fantastic year!
Thanks you! 🙂
Happy Birthday! I hope you have an amazing day and it is filled with cake!
Thank you! There was lots of cake involved! 🙂
Happiest of Birthdays, Jemma! 🙂
And, I have saved your wonderful recipe – thank you for this gift to us on your special day!!
I also agree that my palate turns to lighter foods this time of the year.
Thank you Donna. 🙂
happy birthday Jemma!! Lovely cakes to celebrate as well 🙂
Thanks Anna!
Your pictures are fabulous and these look so yummy, nice one 😀 xx
Thanks Olivia! 🙂
I’ve not actually tried blueberries and citrus together but it sounds fab. I love cooking with blueberries and posted a blueberry scone recipe recently. I’ve never used quinoa flour but it sounds like a good substitute for those who don’t eat flour. I will be trying this recipe. Thanks for sharing 🙂
Blueberries are probably my favourite berry to bake with, so easy and yummy.
These look awesome! Can’t wait to try! xox
I hope you like them if you do give them a whirl Christine. 🙂
Happy Birthday! Hope you have a wonderful day! This is a great recipe to get a little sweet, but healthy too.
Thanks Lisa! 🙂
Hope you had a wonderful birthday! Cake is definitely a must on my birthday (and any other occasions!). The blueberry and lemon muffins look delicious x
I had such a fantastic day and week in fact, thank you! 🙂
Happy Belated Birthday.
Those cupcakes look delicious.
Thanks Izabela! 🙂
Happy birthday!
They sound lovely, I think blueberry and lemon is a classic flavour.
Thanks Maria! 🙂
Thanks Maria!