Have you cooked with quinoa flour before? On one of my regular trips to the health food aisle I found quinoa flour. I love quinoa in the grain form and cook with it all the time, so I thought the flour version must be equally as good. The texture is beautiful and fine but quite earthy. So I do recommend mixing it with another of your favourite gluten free flours. The texture of the cooked muffin is amazing, very light and delicious. These are definitely a favourite of mine.
Heat oven to 180 deg. Line your muffin tin with paper cups.
Mix together the flour, sugar, baking powder and salt in a large bowl and then set aside.
Whisk together the milk, oil, eggs, lemon zest and vanilla in a smaller bowl. Add this to the dry mixture and stir very gently being careful not to overwork, you want to get to where it’s just barely combined.
Add in the blueberries and fold into the batter being careful not to break up the blueberries. Stir just enough to evenly distribute the blueberries throughout the batter.
Divide the batter evenly between the cups. Bake for 18 - 25 minutes until the tops are golden brown. Move to a wire rack to completely cool.
If you aren't planning to eat these straight away, I recommend freezing and pulling out of the freezer as required.