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
- ¾ cup buckwheat flour I use Bob's Red Mill
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup unsweetened applesauce
- ½ cup plain nonfat Greek yogurt
- ⅓ cup pure maple syrup
- 1 egg
- 1 cup fresh or frozen blueberries
- 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.
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*Finally*, a buckwheat recipe after my own preference (mixed with whole wheat rather than almond or other gf flours)! This makes delicious muffins, thank you. (And I'm only very slightly biased, being a fellow canuck myself.)
Haha, love it! I'm so glad you enjoyed the muffins.
I've made these a couple times and they are wonderful! Such a rich and earthy flavor and the blueberries add brightness. I've used regular whole wheat flour both times and it came out well. I've also used fresh berries.
I just made these and they are delicious! I used 1/4 tsp instead of 1 tsp of salt because it seemed like a lot, and I also tossed my blueberries in a pinch of flour before adding to the batter so that they wouldn’t sink. This recipe is definitely a winner!
These are great as I a cannot have dairy so I used almond milk with one tbsp. of Edmonton juice, and did 16 min. Tks vg
These are my favorite "go to" muffin. I have made these so many times I know the recipe by heart!
I am SO glad to hear that! They always disappear quickly in our house. 🙂
These look so flavorful!
Maryanne | the little epicurean
I love buckwheat flour. I'm sure it tastes great with blueberries!
Brandy | Nutmeg Nanny
I have so many fresh blueberries to use! Perfect!
Amy @ Two Healthy Kitchens
I doubt these would even last 24 hours at my house! My brother and I tend to find a lot of reasons to walk past the kitchen when there are freshly-baked muffins there! 😉 Good thing these are so healthy!
Des @ Life's Ambrosia
I'd love to have these as a grab and go breakfast!
Love the blueberries in there! I want these with my coffee every morning!
Dorothy at Shockingly Delicious
I love that you went the healthier route with these. So often muffins are loaded with sugar and are heavy. These look great!
These looks so yummy! I am wondering if I could sub in sorghum or brown rice flour for the whole wheat instead of using all buckwheat?
If I do not wish to use applesauce, what quantity of oil or butter should I use? I love to have buckwheat recipes