This is my new favorite healthy and easy recipe with buckwheat flour!
Buckwheat blueberry muffins
They’re filled with superfoods, antioxidants, minerals, vitamins, naturally gluten-free and are refined sugar-free. Buckwheat was the seed (yes, it’s actually a naturally gluten-free seed, not a grain!) I grew up eating a lot in Russia (“grechka” in Russian language) and it’s truly a superfood but unfortunately I find it very underrated here in the US. I shared these muffins with a few of my friends and everyone was amazed how delicious and healthy they are!
Prep Time - 10 mins
Cook Time -20 mins
Total Time -30 mins
INGREDIENTS
2 cups of buckwheat flour
2 tsp of baking soda
1/2 tsp salt
1 tsp cinnamon (I love Ceylon cinnamon since it’s filled with antioxidants and has more light taste compare to Cassia cinnamon)
1/2 cup butter or coconut oil (melted)
2 eggs
1/2 cup plain yoghurt or coconut yoghurt
4 tbsp any milk
1 cup blueberries fresh or frozen
1 tsp vanilla
1/2 cup maple syrup or honey adjust to taste
1 tbsp of cacao nibs, 1tbsp of oatmeal, 1tbsp of coconut flakes to top the muffins. I’ve also topped muffins with chia seeds and nuts before - the possibilities are endless!
INSTRUCTIONS
Preheat the oven to 180c/350f. Line a 12 hole muffin tin with muffin liners m.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
In another bowl, whisk together the melted coconut oil/butter, milk, yoghurt, eggs and maple syrup.
Fold the wet ingredients in to the dry until well mixed.
Fold through the blueberries.
Spoon the mixture in to the muffin cases. Filling each around 3/4 full.
Sprinkle cocoa nibs, coconut and/or oatmeal on top.
Bake for 20 minutes, until lightly golden and springing back to the touch. To double check, stick with a toothpick/fork and it should come out clean if cooked.
Allow to cool on a wire cooling rack before serving.
HOW TO STORE
Store in an airtight container in the fridge for up to 4 days. Suitable for freezing.
Recipe modifications
Blueberries: you can use any fresh or frozen berry in this recipe - I've been wanting to try raspberries for this recipe since I think they might work just as well as blueberries.
Dairy-free: use coconut oil, coconut yoghurt and your preferred dairy-free milk.
Vegan: use coconut oil, coconut yoghurt, your preferred plant-based milk and 2 flax eggs (1 tbsp ground flax mixed with 2.5 tbsp water per egg).
Maple syrup: the amount of maple syrup in this recipe is a low amount for a muffin recipe so they aren’t very sweet. If you would prefer to make them sweeter you can increase the maple syrup up to 1 cup or anywhere in between (you can use coconut sugar instead if you desire).
Toppings: use any toppings your heart desires.
Let’s Share!
Please share with me your favorite muffin recipes in the comment section and tag me on Instagram if you make these healthy buckwheat blueberry muffins!