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Blueberry Peach Quinoa Oatmeal Muffins | Magnolia Days

Blueberry Peach Quinoa Oatmeal Muffins

Blueberry Peach Quinoa Oatmeal Muffins are dense, moist, and loaded with blueberries and peaches. A great gluten-free breakfast or snack.
Course Muffin
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Renee Dobbs


  • 1 cup quinoa flour see note
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups quick-cooking oats
  • 2 large eggs at room temperature
  • 1 cup plain Greek yogurt
  • 1/2 cup honey
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/2 cup diced dried peaches
  • 1/2 cup dried blueberries


  1. Preheat oven to 400°F. Grease a 12-cup muffin pan or line cups with cupcake liners. These muffins will be dark on the sides due to the honey. Use cupcake liners if you want lighter colored sides.
  2. Whisk together flour, baking powder, salt, baking soda, and cinnamon in a large bowl. Add oats and whisk to combine.
  3. Whisk together eggs, yogurt, honey, butter, and vanilla extract in a medium bowl.
  4. Add liquid ingredient to dry ingredients. Stir until just combined and dry ingredients are moistened.
  5. Stir in peaches and blueberries.
  6. Divide batter equally among muffin cups.
  7. Bake for 18 to 20 minutes, or until tops are lightly browned and a toothpick or cake tester inserted in the center comes out clean.
  8. Cool muffins in pan for 2 minutes. Remove muffins from pan and cool on a wire rack.

Recipe Notes

You can substitute whole wheat flour for quinoa flour. If you are not familiar with the flavor of quinoa flour, be aware it can have an earthy, slightly bitter taste in baked goods. However, it is a great gluten-free baking option.