Blueberry Buckwheat Muffins
I like to think my Blueberry Buckwheat Muffins are the perfect Fall snack.
If you haven’t noticed I really have a thing for blueberries. I have buckwheat flour on hand for crepes and I got to thinking what else can I make with this flour?
Muffins came to mind because they are always a hit in my house. My family says yes to my muffins! And for this recipe, it’s definitely the streusel that brings the flavor to the next level.
The Healthy Muffin
There are nutritional benefits to eating Buckwheat. Though you hear the word “wheat” buckwheat is gluten free, rich in fiber, and can reduce your blood sugar. Buckwheat is considered a whole grain.
How to Avoid Baking Dry Muffins
I have to say the number one secret to having moist muffins is what kind of wet ingredients you use. Such as coconut oil, eggs, sour cream, greek yogurt, milk, apple sauce, etc.
Texture is Everything
I have made a lot of muffins in my days both regular, gluten free and vegan. But before creating this recipe, I did some research on buckwheat flour because I was worried about the texture. Come to find out it is best when it is mixed with another flour to avoid the grittiness. Blending different types of gluten free flour definitely helps with texture. With gluten free baking, it is important to make sure the ratio of flour to wet ingredients is good.
Buckwheat flour is also really good when mixed with whole wheat flour, however it wouldn’t be gluten free.
For this muffin recipe, I use a mix of all purpose gluten free flour and almond flour.
Storing Blueberry Buckwheat Muffins
You will want to store these in an air tight container or heavy duty ziplock bag for up to 3 days. They also freeze well. To reheat, just pop them in the microwave for 45 seconds.
Let’s Bake Blueberry Buckwheat Muffins!
Craving more muffins? Be sure to check out my Fresh Strawberry Lemon Muffins and also my Gluten Free Vegan Banana Chocolate Chip Muffins .
Need help with dinner?! Sign up to receive my newsletter and get recipes sent straight to your inbox.
Blueberry Buckwheat Muffins
Equipment
- muffin tin
- large bowl
Ingredients
- 1 1/2 cup blueberries
- 1 large banana
- 1/2 cup almond flour
- 1/3 cup buckwheat flour see note below
- 1/2 cup buckwheat flour see note below
- 1 cup gluten free flour *xanthan gum is included
- 1/2 teaspoon fine sea salt
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup organic cane sugar
- 2 large eggs
- 1/2 cup greek yogurt 2 %
- 3/4 cup milk 2 %
Streusel
- 3 tablespoons organic cane sugar
- 2 tablespoons brown sugar
- 2 tablespoons gluten free flour
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon clove
- 2 tablespoons unsalted butter cold
Instructions
- Preheat the oven to 375 degrees. Line the muffin pan.
- In a large bowl, combine the dry ingredients: the flours, sugar, salt, baking powder and baking soda.
- In a separate bowl, mash up the banana and add the wet ingredients: greek yogurt and milk. Give it a stir then add it to the dry ingredients along with the eggs. Whisk to combine.
- In another bowl for the streusel, combine the sugar, brown sugar, gluten free flour, spices and the cold butter. Cut in with a pastry blender or use your fingertips to combine. Continue to combine until it resemble coarse meal. Set it aside.
- Gently fold in the blueberries to the batter.
- Divide 1/2 of the batter between the tins. Then add scoop a little of the streusel into the muffin. Fill with remaining batter and then add the other half of the streusel on top.
- Bake for 20 minutes.
- Remove from the oven and let it cool for 10 minutes. Serve warm and enjoy!
