Blueberry Buckwheat Muffins
Wholesome Blueberry Buckwheat Muffins for a nutritious boost to your snack repertoire! These muffins marry wholesome ingredients with delicious flavor–these will quickly become a favorite.
In this post, we’ll delve into how to make these blueberry buckwheat muffins, exploring the health benefits of their key ingredients and sharing a delightful recipe that will have you reaching for seconds. Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients for blueberry buckwheat muffins
- Buckwheat flour
- All-purpose flour (sub almond flour if you want these to be gluten-free)
- Baking powder
- Baking soda
- Salt
- Brown sugar
- Eggs
- Yogurt
- Butter
- Vanilla
- Blueberries
- Turbinado sugar (optional for topping)
How to make these buckwheat blueberry muffins
Combine the dry ingredients in a bowl and set aside.
In another, larger bowl, combine the wet ingredients (yogurt, brown sugar, eggs, vanilla and melted butter). Whisk just until combined.
Stir in the blueberries, again, being careful not to overmix the batter. You can top the muffin cups with extra blueberries if you like. This is just for looks and isn’t necessary!
Divide the mixture evenly amongst the cups and bake at 400F for 15-17 minutes, until a toothpick inserted in the center comes out clean.
Why you’ll love these muffins
The Power of Buckwheat
One of the star ingredients in these muffins is buckwheat flour. Despite its name, buckwheat is not a type of wheat but rather a gluten-free seed that is rich in essential nutrients. Packed with fiber, vitamins, and minerals, buckwheat contributes to a heart-healthy diet, aids digestion, and provides a sustained release of energy. Its distinctive nutty flavor adds depth to the muffins, making them a delightful alternative to traditional flour-based treats.
Antioxidant-Rich Blueberries
Blueberries, the tiny yet mighty superfood, steal the show in these muffins. Bursting with antioxidants, blueberries are known for their anti-inflammatory properties and their potential to improve cognitive function. Not only do they add a burst of sweetness to the muffins, but they also infuse them with a vibrant color and a nutritional boost that sets these treats apart from the ordinary.
These blueberry buckwheat muffins are a testament to the fact that nutritious snacks can also be incredibly delicious. With the wholesome goodness of buckwheat and the antioxidant punch of blueberries, these muffins are a delightful way to satisfy your sweet cravings while nourishing your body. So, why not treat yourself to a batch of these irresistible blueberry buckwheat muffins? Your taste buds—and your health—will thank you!
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More yummy buckwheat recipes
Blueberry Buckwheat Muffins
Wholesome Blueberry Buckwheat Muffins for a nutritious boost to your snack repertoire! These muffins marry wholesome ingredients with delicious flavor–these will quickly become a favorite.
Ingredients
- 1 cup buckwheat flour
- 1 cup all-purpose flour (you can sub an equal amount of almond flour if gluten-free)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup plain, full-fat yogurt
- 2/3 cup brown sugar
- 1/2 cup salted butter, melted
- 1 tsp vanilla
- 1 cup frozen or fresh blueberries
- turbinado sugar (optional for topping)
Instructions
- Preheat oven to 400F.
- Whisk buckwheat flour, all-purpose flour, baking powder, baking soda and salt in a small mixing bowl. Set aside.
- In a larger mixing bowl, whisk together the eggs, brown sugar, yogurt, vanilla and melted butter until smooth.
- Add the dry ingredients to the bowl with the egg mixture and whisk just until combined.
- Gently stir in the blueberries, be careful not to over mix.
- Line a 12 cup muffin tin with liners and divide the batter evenly amongst the cups. You can top each muffin with extra blueberries at this point if you wish.
- Bake for 15-17 minutes, until a toothpick inserted into the center comes out clean. Remove from the tin once cool enough to touch and let them finishing cooling on a wire rack before storing/serving. You can of course enjoy these warm, but I actually prefer them cooled!
- Enjoy!
