Blueberry Buckwheat Muffins
I like to think my Blueberry Buckwheat Muffins are the perfect snack. These tasty muffins are moist, wholesome and fluffy!
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?
Buckwheat blueberry 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 extra love to this easy muffin.

What is Buckwheat flour?
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.
Be sure to save this recipe for later if you’re curious about trying buckwheat flour in your diet.
Where can I find buckwheat flour?
Buckwheat can be found at your local groceries stores. Brands like Bob’s Red Mill make it. You can also make buckwheat flour at home by using buckwheat groats and blending them well in a food processor.

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.
- Ensure the wet ingredients are properly measured.
- It is also important to make sure you keep the dry ingredients seperate from the wet ingredients until you’re ready to bake.
- Make sure your oven tempature is set properly and don’t over bake them. I recommend testing muffins with a toothpick.
- After baking, let them properly cool down and also be sure to store them properly in an airtight container.
- Use paper liners.
- Add delicious toppings.
Substitutions for flours
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.
Other good flours to mix with buckwheat are cornmeal and oat flour.

Other good ingredient substitutions for these Blueberry buckwheat muffins
I haven’t tried these in a vegan version however I have made many other vegan muffins so here are some suggestions if you want to replace the dairy:
- try almond milk or another nut milk
- coconut oil instead of butter
- apple sauce in replace the eggs/greek yogurt
- add more bananas
- vegan butter for the streusel
Other flavor variations are adding lemon juice to the blueberries and changing out the streusal for another delicious topping like slivered almonds or pumpkin seeds.
Can I use frozen blueberries for these buckwheat muffins?
Fresh or frozen blueberries can be used. If you are using frozen, put them in a strainer and let them thaw before using.

Do homemade blueberry muffins need to refrigerated?
You will want to store these in an air tight container or heavy duty ziplock bag for up to 2-3 days. They don’t need to be refrigerated but in the summer months, I personally like to store anything with fresh fruit on it in the fridge. 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 .
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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!
Notes
- 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.
- Ensure the wet ingredients are properly measured.
- It is also important to make sure you keep the dry ingredients seperate from the wet ingredients until you’re ready to bake.
- Make sure your oven tempature is set properly and don’t over bake them. I recommend testing muffins with a toothpick.
- After baking, let them properly cool down and also be sure to store them properly in an airtight container.
- Use paper liners.
- Add delicious toppings.
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.