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blueberry buckwheat muffins

Simple Buckwheat Blueberry Muffins

Kristina Cadelina
Naturally gluten free, these Blueberry Buckwheat Muffins are healthy, moist, and packed with 6 grams of protein per serving.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12
Calories 198 kcal

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

Notes:
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:
The buckwheat measurement is correct- use 1/3 cup plus an additional 1/2 cup.
Honey, butter, pumpkin spread and powdered sugar are all good toppings for these yummy muffins. 
Fresh or frozen blueberries can be used. If you are using frozen, put them in a strainer and let them thaw before using. 
 

Nutrition

Calories: 198kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 240mgPotassium: 153mgFiber: 3gSugar: 16gVitamin A: 146IUVitamin C: 3mgCalcium: 97mgIron: 1mg
Keyword Blueberry Buckwheat Muffins, Buckwheat, gluten free muffins
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