Steps:
- Preheat the oven to 375 degrees with a rack in the middle. Oil 12 muffin cups. Sift together whole-wheat flour, quinoa flour, baking powder, baking soda and salt. In a medium bowl, beat together the eggs, maple syrup or agave nectar, buttermilk, canola oil and vanilla. Quickly whisk in the flour mixture, then fold in the cooked quinoa, pecans and blueberries. Combine well. Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes until lightly browned. Cool in the tins for 10 minutes, then remove from the mold and cool on a rack.
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