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Blueberry, Amaranth, and Vanilla Muffins

by Laura Agar Wilson from Grains as Mains

Mix up your usual breakfast routine with these delicious, satisfying blueberry and vanilla muffins made with tasty amaranth. Make a batch in advance for a quick and easy breakfast on the go.

From the book

Laura Agar Wilson


These tender breakfast muffins are made with nutty wholesome amaranth and dotted with ripe, sweet blueberries. Perfect when served warm with your morning coffee or even a glass of juice.

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50g (1¾oz) uncooked amaranth
1 large egg
240ml (8fl oz) single cream
120ml (4fl oz) rapeseed oil, plus extra for greasing
250g (9oz) plain flour
75g (2 ½oz) granulated sugar
1 tbsp baking powder
½ tsp salt
1 tsp vanilla extract
225g (8oz) blueberries

Essential kit

You will need: a 12-hole muffin tin with paper cases.

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1. Place the amaranth in a large saucepan, cover with water, and cook according to packet instructions. Remove from the heat, drain any remaining water, and leave to cool. Preheat the oven to 200°C (400°F/Gas 6). Grease and line a 12-hole muffin tin with paper cases.

2. Place the egg, single cream, and oil in a large bowl and beat together until combined. Add the flour, sugar, baking powder, salt, and vanilla extract to the mixture. Mix well to combine. Then add the blueberries and cooled amaranth and mix until evenly incorporated.

3. Divide the batter evenly between the paper cases. Transfer to the oven and bake for 25-30 minutes, until golden brown on top and a skewer inserted into the middle comes out clean. Leave the muffins in the tin to cool for 10 minutes. Then transfer to a wire rack to cool slightly. Serve warm.

Grain exchange:
As an alternative, use the same amount of quinoa in place of the amaranth and cook it for 15 minutes.

Why not try… Instead of blueberries, try adding the same amount of raspberries or dried cranberries.

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From the book: Grains as Mains

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