Simple Buckwheat Blueberry Muffins
Buckwheat Blueberry Muffins are the perfect Fall snack. These delicious and simple blueberry muffins are moist, packed with fiber and have a spiced streusel that takes the flavor to the next level. The special flour blend makes these blueberry buckwheat muffins gluten free!
Original Post: October 2022 | Post Updated: May 2025
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.
Why this recipe works
- Just like my Gluten Free Zucchini Banana Bread, Gluten Free Banana Chocolate Chip Muffins and my Gluten Free Strawberry Lemon Muffins, these muffins are moist, soft and have an incredible texture.
- The natural sweetness from the ripe banana and blueberries means you can use less added sugar without sacrificing flavor.
- Bonus: Each muffin packs 6g of protein, making them a more satisfying treat!
Ingredients
This blueberry muffins with buckwheat flour recipe uses high quality ingredients such as:
- Fresh blueberries.
- Banana. Extra ripe is best.
- Almond flour. Every time I bake with almond flour, it always gives a nice soft texture,
- Buckwheat flour.
- Gluten free flour blend. Look for 1:1 with xanthan gum 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.
- Spices such as cinnamon, cardamom, nutmeg and clove.
- Unsalted butter.
How to make Buckwheat Blueberry Muffins
There are just a few steps for this Buckwheat Blueberry Muffin recipe.
Step One: Start with preheating the oven to 375 degrees F. Line the muffin pan with paper baking cups.
Step Two: In a large bowl, combine the dry ingredients: the flours, sugar, salt, baking powder and baking soda.
Step Three: 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.
Step Four: 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 resembles coarse meal. Set it aside.
Step Five: Gently fold in the blueberries to the batter. Divide 1/2 of the batter between the tins. Then add a scoop of a little of the streusel into the muffin. Fill with remaining batter and then add the other half of the streusel on top.
Step Six: Bake for 20 minutes or until golden brown. A toothpick should come out clean when inserted into the middle of the muffins. Remove from the oven and let it cool for 10 minutes. Serve warm.
Storing and freezing instructions
You will want to store these in an airtight 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.
Helpful tips for easy Buckwheat Blueberry Muffins
- Balance the wet ingredients. Moist muffins are dependent on what kind of wet ingredients you use and how balanced they are to the dry. Ingredients such as coconut oil, eggs, sour cream, greek yogurt, milk, apple sauce all contribute to texture and flavor. Be sure to measure both wet and dry ingredients for the most accurate results.
- Know your oven temperature. Some ovens run super hot and it’s best to use an oven thermometer if you are unsure.
- Avoid overmixing the batter. The key to this is stop mixing once the dry particles are moistened.
- Know your gluten free flours. 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 flours definitely helps with texture.
- Buckwheat flour is also really good when mixed with whole wheat flour, however it wouldn’t be gluten free.
Serving suggestions
These soft, freshly baked muffins can be enjoyed as a light breakfast or snack. Pair them with a savory dish like my Crustless Zucchini Quiche , a hearty scramble or a bowl of fresh seasonal fruit.
Round out your brunch spread with a warm cup of coffee, aromatic tea or a glass of refreshing orange juice.
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Simple Buckwheat Blueberry Muffins
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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 Topping
- 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 F. 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. The center of the muffin should be dry if a toothpick is inserted. Remove from the oven and let it cool for 10 minutes. Serve warm and enjoy!
Notes
Nutrition
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These are delicious!
Thank you!Glad you enjoyed them!
Loved these!! Not too sweet (in a good way). Used ap flour instead of almond flour and consistency was great. The hidden streusel is a TREAT. Excited to freeze some because I think they’ll reheat really well.
Thank you for sharing! I’m so happy you enjoyed them! They do freeze well. I reheat for about 40 seconds in the microwave.