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Blueberry Buckwheat Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 Muffins


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
  • 200 g blueberries fresh or frozen
  • 1 tsp vanilla
  • 1/2 cup maple syrup, sugar or honey adjust to taste


  • 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.


Store in an airtight container for up to 3 days. Suitable for freezing.