Blueberry Almond Streusel Quinoa Muffins

Delicious and nutritious Blueberry Almond Streusel Quinoa Muffins that incorporate the goodness of quinoa for a wholesome treat.

Ingredients:

• 1 cup cooked quinoa
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup plain yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup sliced almonds
• For Streusel Topping:
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 2 tbsp brown sugar
• 2 tbsp cold unsalted butter, diced

Instructions:

Warm the oven up to 350 F 175C and put paper liners in a muffin tin

Put the cooked quinoa, all-purpose flour, almond flour, brown sugar, baking powder, baking soda, and salt in a large bowl

Use a whisk to mix the melted butter, yogurt, eggs, and vanilla extract in a different bowl

Mix the wet and dry ingredients together until they are just mixed

The blueberries and sliced almonds should be added slowly

In a small bowl, mix the streusel toppings flour, rolled oats, brown sugar, and cold, diced butter

Mix until it falls apart

Fill up each muffin cup about two thirds of the way to the top with batter

On top of each muffin, sprinkle streusel

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down