Hello everyone! I have a quick, easy snack or breakfast recipe to share with you all today. These buckwheat blueberry muffins are perfect for busy days. I am usually a full 30 minutes for breakfast sort of person, but some days that just isn’t possible and I love having something easy and healthy like these muffins to grab and eat. They are also particularly delicious as an afternoon snack with a hot cup of coffee!
Buckwheat flour is incredibly delicious and healthy, it is naturally gluten-free and high in fibre. Its yummy, nutty taste lends itself well to baking and I much prefer it to wholemeal flour! These blueberry buckwheat muffins are also full of plump, juicy blueberries and yoghurt, making them fluffy and moist. They have much less sugar than a normal blueberry muffin, but they are still to die-for and you can easily add more sugar if you fancy it!
Recipe Modifications
- Flour: you can use all buckwheat, all plain flour or a mix of the two like I have.
- Blueberries: you can use any fresh or frozen berry in this recipe.
- Gluten-free: buckwheat flour is naturally gluten-free, so either use 2 cups of that or 1 cup buckwheat and 1 cup plain gluten-free flour.
- Dairy-free: use coconut oil, coconut yoghurt and your preferred dairy-free milk.
- Vegan: use coconut oil, coconut yoghurt, your preferred plant milk and 2 flax eggs (1 tbsp ground flax mixed with 2.5 tbsp water per egg)
- Sugar: the amount of sugar in this recipe is a low amount for a muffin recipe so they aren’t super sweet, if you would prefer to make them sweeter. You can increase the sugar up to 1 cup or anywhere in between!
Blueberry Buckwheat Muffins
Ingredients
Dry Ingredients
- 1 cup plain flour or an extra cup of buckwheat
- 1 cup buckwheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp 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, sugar or honey adjust to taste
Instructions
- Preheat the oven to 180c/350f. Line a 12 hole muffin tin with cases.
- 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.
- Bake for 15-20 minutes, until lightly golden and springing back to the touch. To double check, stick with a toothpick and it should come out clean if cooked.
- Allow to cool on a wire cooling rack before serving.
Notes
Nutrition
Let me know down below if you enjoyed this recipe! You may also like my super popular Buckwheat Banana Bread.
Delicious!! I loved them and my non-health food eating husband loved them, too! I used a white rice flour buckwheat flour combination and I didn’t have vanilla extract so I used almond extract instead. I also subbed olive oil for the coconut oil and cashew sour cream in place of yogurt! The muffins were so yummy!! Thank you for a great recipe that’s easy to adjust to what you have in your pantry!
This is a 5-star for me!!!! They have the exact texture I look for with fruit muffins, very aerated, springy and a caramelized texture once baked. Simply wonderful!!! I have posted about them on Insta.