These Blueberry Buckwheat Muffins are tender and tasty, with little pops of flavor from the blueberries. Natural sugar and whole grain flours.
These blueberry buckwheat muffins lasted exactly 24 hours in my house, which is par for the course when it comes to any homemade muffins. As soon as my kids find out what I’m baking, they start hovering in the kitchen, peeking through the oven door and asking for status updates. And if they have friends over, it’s as though I’m surrounded by a pack of hungry dogs, waiting to pounce as soon as the oven timer beeps. Hungry teens at every turn!
And I can’t say I blame them. These muffins are not only healthy, but they are wicked good! Tender texture, with a touch of maple flavor and juicy pops of blueberries.
If you haven’t used buckwheat flour before, you’re in for a treat. It has a rich flavor and a good dose of fiber. It can be used in muffins like these ones, but is also fantastic in my family’s favorite Buckwheat Blender Pancakes and even in savory crepes.
Despite the “wheat” in the name, buckwheat is actually gluten free. In this recipe, I mixed it with whole wheat pastry flour as a matter of preference, but if you require a completely gluten free recipe, substitute the same amount of buckwheat flour for the whole wheat pastry flour.
Either fresh or frozen blueberries will work, making these muffins a year-round option. If using frozen berries, there’s no need to defrost them first. Just stir into the batter and the blueberries will be the perfect texture once the muffins are baked.
If you have a muffin-loving crew at your house, a double batch might be in order. Once cool, put the muffins in a resealable freezer bag and pop them into the freezer for up to 3 months. Defrost as many as you need in the microwave or defrost in a bag at room temperature before serving.
Blueberry Buckwheat Muffins
- Preheat the oven to 375 degrees F. Lightly coat a muffin pan with cooking spray.
- In a large bowl, whisk together the flours, baking soda, salt and cinnamon. In a separate bowl, whisk together the applesauce, yogurt maple syrup and egg.
- Add the applesauce mixture to the flour mixture and stir to combine. Do not overmix. Add the blueberries and stir until just combined.
- Divide the batter between the muffin cups (about ¼ cup each). Bake until a toothpick inserted in the center of one of the muffins comes out clean, 13 to 16 minutes.
- Remove the muffins from the pan and allow to cool. Serve or store in an airtight container.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!