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Blueberry Buckwheat Muffins are the perfect 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.
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!
Tips: 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. Measure wet and dry ingredients properly.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!