Ingredients:
1 Cup Cooked and Cooled Quinoa
1/3 Vanilla Almond Milk
4 Eggs
2 Tsp. Vanilla
1/4 Cup Coconut Oil, Melted (Extra Virgin Coconut Oil Organic - 32 fl oz (Google Affiliate Ad)
1/2 Cup (1 Stick) Butter, Melted
1 Cup All Purpose Gluten Free Baking Flour (Bobs Red Mill 21192 All Purpose Baking Flour Gluten Free (Google Affiliate Ad)
1 1/2 Tsp Baking Powder
1/2 Tsp. Salt
1 Cup Blueberries (a few extra never hurt!)
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Preheat oven to 350 degrees and spray 2, 12-count cupcake tins with cooking spray. Then, combine eggs, vanilla and almond milk in a food processor. Add in quinoa, blended until well combined. Finally, add melted coconut oil and butter and blend well.
In a separate bowl (preferably the one connected to your stand mixer), combine gluten free flour, baking powder and salt. Once combined, pour in food processor mixture. Mix on a low setting until well combined. Finally, very carefully fold in blueberries with a spatula. Scoop batter into cupcake tins. (You will probably yield 15-24 muffins depending on how large you make them).
Place in oven and cook for 16-18 minutes. They are done when they slightly bounce back when you poke them. Remove from oven and cook for about 5-10 minutes in the pan, after remove and cool on a wire rack.
They store very well and although I recommend eating as many as possible right away (because they are SO delicious), you should wrap the ones you do not plan to consume within the next 2 days and putting them in the freezer. Definitely take the time to wrap each muffin individually in plastic wrap, it makes a difference!
Original recipe from http://groovyfoody.wordpress.com/2012/05/25/moist-and-fluffy-blueberry-muffins-gluten-free/ - I made a couple alterations in my version though.