These blueberry buckwheat muffins are sweetened with maple syrup and made using naturally gluten free buckwheat flour for a delicious, nutty flavour. Perfect for breakfast or as a snack anytime.
See also apple buckwheat muffins!
These blueberry buckwheat muffins are soft, fluffy and made without any refined sugar! Naturally sweetened with blueberries and maple syrup these muffins have a delicious nutty flavour (thanks to the buckwheat), hint of lemon and aren't overly sweet.
Despite its name, buckwheat is not a type of wheat but a seed, so it's naturally gluten free (both the groats and the flour) as well as nutritious, rich in fibre and protein. It makes a fantastic healthy, gluten-free alternative to wheat flour in many recipes including muffins but also crepes and pancakes.
Combining buckwheat flour with almond flour, as I have done in this blueberry buckwheat muffin recipe, produced deliciously soft and fluffy muffins (I also used these ingredients in my apple muffins).
Blueberry buckwheat muffins ingredients and substitutions
- Blueberries: use either fresh or frozen.
- Buckwheat flour.
- Almond flour/ground almonds: improves the texture. I used this ingredient because buckwheat flour on its own would have produced a denser texture.
- Lemon zest.
- Baking powder.
- Eggs.
- Maple syrup: adds sweetness, moisture and flavour (you can actually taste it in these muffins!).
- Milk: use any.
- Vegetable oil.
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/180 fan/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside.
2. Combine dry ingredients: Combine the flours, baking powder, lemon zest and stir thoroughly using a whisk.
3. Combine wet ingredients: In another bowl whisk together the eggs, oil, milk and maple syrup until smooth.
4. Add blueberries: Add the blueberries into the flour mixture first and stir gently until evenly coated. Next pour in the wet mixture and stir only until the dry ingredients are no longer visible.
5. Bake: Spoon the batter into your muffin pan and bake in the centre of the oven for 23 minutes.
6. Cool: Remove from the oven, set aside for 5 minutes, then transfer to a rack to cool before serving.
Serving suggestions
Serve these blueberry muffins with buckwheat flour on their own, with cream cheese or cottage cheese, a cup of coffee or tea or a glass of veggie juice or smoothie.
These muffins contain quite a bit of moisture and are just as delicious the second or even third day (if you keep them in an airtight container). You can, but don't need to serve them a little warm.
Top tips
- I recommend weighing the ingredients rather than using cups to make these buckwheat blueberry muffins.
- 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).
- Batter: Stir just to combine. Do NOT overmix the batter.
- 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.
- 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 retain their moisture). Store for up to 3 days.
- Freeze for up to 3 months.
More blueberry and buckwheat recipes to try next
- Blueberry Quinoa Muffins
- Blueberry French Toast Casserole
- Simple Blueberry Peach Crumble
- Buckwheat Crepes (with vegan option)
Check out also these other delicious, healthy breakfast recipes!
Recipe
Blueberry Buckwheat Muffins (no refined sugar)
Equipment
- 12-hole muffin pan
Ingredients
- 1¾ cups (240 g) blueberries fresh or frozen
- 1⅓ cup (160 g) buckwheat flour
- 1⅓ cup (130 g) ground almonds/almond flour
- 2 teaspoons baking powder gluten free, if required
- Zest of 2 lemons
- 2 large eggs
- ½ cup+1tbsp (170 g) maple syrup
- ⅓ cup (80 ml) vegetable oil
- ¾ cup+1½tbsp (200 ml) milk dairy, almond or oat
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
Have you made these healthy buckwheat blueberry muffins? How did they turn out for you? Let me know in the comments below, thanks!
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Alexandria says
Is it possible to make this recipe with just the buckwheat flour and not the almond flour? Would that impact the outcome?
Monika says
It might, I haven't tried it so I am not sure. If you wanted to make this swap you'd have to use a little less buckwheat flour than almond flour but unfortunately, without testing it I can't say what the exact ratio should be.
Rachel says
I am very pleased with how these turned out, they rose nicely and taste great. The recipe had a good yield and muffins were a good size. Will make these again
Monika says
Thank you for your feedback:)
Mallory R says
I made these muffins this morning and they are light and fluffy and wonderful! Thank you so much for sharing this recipe.
My little one loves muffins and I cannot eat them due to insulin resistance. I appreciate the lack of white sugar in this recipe.
These are not overly sweet like most people make muffins and I love it. My 3 year old also approves!
Monika says
You are welcome! So glad your little one enjoyed these muffins. Here is another gluten free muffin recipe that's also low in sugar you might also like: https://www.everydayhealthyrecipes.com/gluten-free-coconut-apple-muffins/
April says
These turned out so light and not gritty, unlike so many GF recipes. I omitted lemon zest (not on hand today) but added vanilla. Loaded with blueberries! I will add a bit of salt next time since they tasted a bit flat. The oil was a bit prominent in mine but I bet the lemon zest would have overridden that. I also like that they aren't too sweet and had a nice crunchy top. These are definitely now on my go-to baking list and hit the spot as I was feeling pitiful for my GF self in a GF-filled family! Thanks for a great recipe.
Monika says
Glad you enjoyed this recipe and thank you for your feedback:)
Melisa says
Hi,
The ingredient list looks wonderful however I am struggling with measurements. Could not understand what 2.2 tsp stand for? Also it would be great to have US measurements for all ingredients beside the metric ones. Also, rather than 1.42 or 1.16 cups you can give us a round up measurement. I really want to do these muffins but now I need to spend some time to convert all the measurements.
Monika says
Hi Melisa. Thanks for the feedback. I have now included cup measurements, hope you find these helpful.
Eb Gargano | Easy Peasy Foodie says
I NEED this recipe in my life. Perfect for busy mornings when you still want to eat a healthy breakfast. Eb x
Monika says
Thanks!
Mayuri Patel says
Love blueberries and these muffins just look perfect.Lemon and blueberries are a classic combination. Can't believe that they are gluten free. Have to try baking with almond flour.
Monika says
Thank you!
Geetha Priyanka says
Blueberry muffins sounds healthy and scrumptious!!! Muffins with maple syrup is new to me,.I am saving your recipe to do this weekend. Great share...
Monika says
Thank you! Let me know how they turn out:)
Balvinder says
These GF blueberry muffins sound really yummy. I want to eat one.
Monika says
Thanks! Sorry, none left;)
Michelle Frank | Flipped-Out Food says
Your beautiful muffins are something I can definitely get behind! Pinning for my gluten-free friends, too!
Monika says
Thanks Michelle, I am glad you like my healthy muffins:)
Cat | Curly's Cooking says
Your muffins look great, a lot healthier than the ones I recently made! I love how easy muffins are to make too.
Monika says
Thank you!