If you don’t already have cooked quinoa on hand, add ½ cup of quinoa and add it to 1 cup boiling water. Cook as directed on package, about 10-12 minutes covered, until done.
Preheat your oven to 375 degrees and lightly grease muffin pan. Set aside.
In a large bowl, combine flour, oats, cinnamon, nutmeg, baking powder, baking soda, salt, flax, and chia.
In medium bowl, combine mix the quinoa, oil, sugar (or honey/agave), brown sugar and milk.
Add the wet ingredients into they dry, stirring only enough to evenly distribute.
Fold in blueberries. Batter will be thick.
Spoon batter into prepared muffin pan. They don’t rise significantly, so I recommend filling them to their tops.
Bake in preheated oven 20-22minutes, or until a toothpick comes out clean when inserted into a muffin center.
Let cool for 10 minutes, then cool completely on wire rack.
Enjoy!