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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