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.
Servings 12 muffins
Calories 139kcal
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
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.