Go Back
–+ servings
Top down view of blueberry buckwheat muffins with lemon on rack.
Print

Blueberry Buckwheat Muffins (no refined sugar)

These blueberry buckwheat muffins are sweetened with maple syrup and made using a naturally gluten free buckwheat flour for a delicious, nutty flavour. Perfect for breakfast or as a snack anytime.
Course Breakfast, Brunch, Snack
Cuisine gluten free, vegetarian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 139kcal
Author Monika Dabrowski

Equipment

  • 12-hole muffin pan

Ingredients

  • 1¾ cups blueberries fresh or frozen
  • 1⅓ cups buckwheat flour
  • 1⅓ cups ground almonds/almond flour
  • 2 teaspoons baking powder gluten free, if required
  • Zest of 2 lemons
  • 2 large eggs
  • ½ cup+1tbsp maple syrup
  • ⅓ cup+2tsp vegetable oil
  • ¾ cup+1½tbsp milk dairy, almond or oat
US Customary - Metric

Instructions

  • Preheat the oven to 400 F/ 200 C/ 180 fan/ gas mark 6. Lightly grease or line a 12-muffin pan with paper cases. Set aside.
  • Combine dry ingredients: In a large bowl combine the flour, ground almonds, baking powder, lemon zest, stir using a whisk and set aside.
  • Combine wet ingredients: In another large bowl whisk together the eggs, oil, maple syrup and milk until smooth.
  • Assemble: Pour the blueberries into the dry mixture first and stir carefully until evenly coated. Combine both mixture and stir only until the dry ingredients are no longer visible.
  • Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 23 minutes.
  • Cool: Remove from the oven and set aside for 5 minutes then transfer your blueberry buckwheat muffins to a rack.

Notes

    • I recommend weighing the ingredients rather than using cups in this recipe.
    • Blueberries: Use either fresh or frozen though bear in mind the batter tends to clump up a little if you use frozen (this, however, will not affect the quality of your muffins).
    • Baking: I find that baking these muffins at 200 C produces a better rise and fluffier muffin (soft on the inside and crispy on top) than when using lower temperature.
    • Batter: Stir just to combine.  Do NOT overmix the batter.
    • Storing: I like to cover these muffins with a cloth at first (so they stay crispy on top) and transfer to an airtight container the next day (so they stay moist). Store for up to 3 days.
    • Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 13mg | Potassium: 171mg | Fiber: 3g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg