Simple Blueberry Buckwheat Muffins (Gluten-Free)

Blueberry Buckwheat Muffins are the perfect Fall snack. These delicious and simple buckwheat blueberry muffins are moist, packed with fiber and have a spiced streusel that takes the flavor to the next level.

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.

The recipe inspiration behind this is that I love blueberries and always have them on hand. I happened to have buckwheat flour 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 always says yes to my muffins!

Ingredients

• Fresh blueberries.
• Banana. Extra ripe is best.
• Almond flour.
• Buckwheat flour.
• Gluten free flour blend. Look for 1:1 with xanthan gum is included.
• Fine sea salt.
• Baking powder.
• Baking soda.
• Organic cane sugar. Regular sugar works too.
• Large eggs.
• Greek yogurt. I like to use 2 % but whole fat is good too.
• Milk. 2 % or whole milk works.

For the streusel you will need:

• Organic cane sugar.
• Brown sugar.
• Gluten free flour.
• Cinnamon
• Cardamom
• Nutmeg
• Clove
• Unsalted butter.

How to make Blueberry Buckwheat Muffins

1. Start with preheating the oven to 375 degrees F. Line the muffin pan with paper baking cups. 
2. In a large bowl, combine the dry ingredients: the flours, sugar, salt, baking powder and baking soda.
3. In a medium 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. Gently whisk to combine. 
4. In a small 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. 
5. Gently fold in the blueberries to the batter.
6. 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. 
7. Bake for 20 minutes or until golden brown. A toothpick should come out clean when inserted into the middle of the muffins.
8. Remove from the oven and let it cool for 10 minutes. Serve warm and enjoy!

Helpful tips

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. You want to make sure you have a great balance of wet ingredients. Also make sure you have properly measure the dry ingredients.

Be sure the oven temperature is set properly.

Avoid overmixing the batter. The key to this is stop mixing once the dry particles are moistened.

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 Muffin

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 from frozen, just pop them in the microwave for 45 seconds.

Serving suggestions for these buckwheat muffins

These soft and freshly baked muffins can be enjoyed as a light breakfast or snack. They are great for brunches. Serve them with your favorite quiche dishes, egg scrambles, or fresh fruits.

Don’t forget to add the drinks such as hot coffee, aromatic tea or refreshing orange juice.

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 .

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Making this recipe? I would love to see! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite