We've all heard of buckwheat pancakes, but did you know you can use that same buckwheat flour to make Buckwheat Muffins?? These muffins have that awesome nutty buckwheat flavor, loads of nutrition from naturally gluten-free buckwheat, and a delicious juicy burst of baked blueberries in every bite.
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Buckwheat flour muffins
Buckwheat is the seed of a plant that is related to rhubarb—it is not related to wheat, making buckwheat gluten-free. Making muffins from buckwheat flour is a great way to make gluten-free muffins because buckwheat flour is not gummy or dense or crumbly like many gluten-free flour alternatives. Depending on the brand you get and whether they grind the hulled buckwheat groats or the entire groat, you can get up to 9 grams of fiber per ¼ cup serving of buckwheat flour.
Buckwheat flour is available in the flour/bakery aisle or the gluten-free/health foods/specialty aisle of major grocery stores. It's also available on Amazon, Target, and Walmart.
I used blueberries for these muffins, but you can use any of your favorite muffin add-ins: chocolate chips, chopped nuts, or Craisins all work well.
Let's get into the recipe!
More unique muffin recipes to try: Mulberry Muffins
Ingredients
- 1 ¾ cup buckwheat flour (if you need to be gluten-free, look for a gluten-free certified buckwheat flour, such as Anthony's. Otherwise, I recommend Bob's Red Mill buckwheat flour because it is made from whole buckwheat and is very high in fiber!)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Optional: 1 teaspoon ground cinnamon (I like to add cinnamon to ALL my baked goods, but these muffins are not specifically "spiced" or Fall-flavored or anything so feel free to skip it)
- 1 cup milk (any kind)
- 1 egg
- 6 tablespoons maple syrup (feel free to substitute with honey or sugar)
- 6 tablespoons neutral flavored oil (such as canola or vegetable. Melted coconut oil can be used too—use refined to reduce the coconut flavor, or unrefined if you love coconut oil an everything coconut like I do. If you want to reduce the calories in these muffins, substitute up to ¼ cup (4 tablespoons) of the oil with unsweetened apple sauce. But definitely use at least 2 tablespoons of oil.)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen blueberries, keep them frozen and toss with about 1 tablespoon flour before adding to batter. This will help absorb any extra water that comes out as they thaw and prevent soggy muffins.)
More muffin recipes to try: Orange Cranberry Muffins with Streusel Topping
Equipment
- Standard 12-cup muffin pan
- Muffin liners
- Bowls, measuring cups, measuring spoons
- Toothpicks (to check if the muffins are done)
More blueberry muffin recipes to try: Wheat Germ Blueberry Muffins
Instructions
Preheat oven to 375F. Line your muffin pan with muffins liners or grease really well. I strongly recommend the muffin liners to prevent sticking to the pan.
In a large bowl, combine the flour, baking powder, salt, and cinnamon (if using).
In a medium bowl, whisk together the milk, egg, maple syrup, oil, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients, whisking together until almost combined. Let the batter rest for 10 minutes so the flour absorbs some of the liquid.
Stir in the blueberries. Do not over mix.
Fill your prepared muffin pan a little more than ¾ of the way with batter. Bake at 375F for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 15-20 minutes before removing them from the pan.
More muffin recipes: Banana Pecan Chia Seed Muffins
Leftover muffins
Once cooled, the muffins will keep well at a cool room temperature for 2-3 days, or in the fridge in a sealed bag for up to 1 week.
Leftover muffins are best when reheated a little (especially if kept in the fridge). Reheat them in the microwave (try 10 seconds at a time, baked goods heat up FAST), or in the oven (a few minutes t 350F).
More buckwheat recipes
If you're interested in recipes that use whole buckwheat groats (instead of the flour), be sure to check these out:
- Breakfast buckwheat bowls
- Savory buckwheat bowls with roasted vegetables
- Buckwheat bowls with kale and chickpeas
- Buckwheat kasha with mushrooms
- Buckwheat tea
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Blueberry Buckwheat Muffins
Ingredients
- 1 ¾ cup buckwheat flour - (if needed, look for gluten-free buckwheat flour)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon - (optional)
- 1 cup milk - (any kind)
- 1 egg
- 6 tablespoons maple syrup - (or honey or sugar)
- 6 tablespoons vegetable oil - (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries - (if using frozen blueberries, toss them with 1 tablespoon flour before adding to the batter)
Special equipment
- 12 cup muffin pan
Instructions
- Preheat oven to 375F. Line your muffin pan with muffins liners or grease really well.
- In a large bowl, combine the flour, baking powder, salt, and cinnamon (if using).
- In a medium bowl, whisk together the milk, egg, maple syrup, oil, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients, whisking together until almost combined. Let the batter rest for 10 minutes so the flour absorbs some of the liquid.
- Stir in the blueberries. Do not over mix.
- Fill your prepared muffin tin a little more than ¾ of the way with batter. Bake at 375F for 23-26 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 15-20 minutes before removing them from the pan.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.