Breads

Blueberry Buckwheat Muffins

Name: Blueberry Buckwheat Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup oat flour; 1/2 cup buckwheat flour; 1 tablespoon baking powder; 1/8 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cup blueberries; 1/3 cup pure maple syrup; 1/2 cup + 2 tablespoons applesauce

Servings: 6 Total Time: 50 mins Difficulty: Intermediate

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Naturally gluten-free, easy to make, and oh, so delicious.

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Blueberry Buckwheat Muffins

Courses: Breads Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Rest Time 10 mins Total Time 50 mins

Cooking Temp: 375 F Servings: 6

Best Season: Suitable throughout the year

Description

My good friend Jennifer shared her recipe for blueberry buckwheat muffins, and they are delicious. They're also naturally gluten-free and couldn't be any easier to make.

While her original recipe calls for honey, pure maple syrup works perfectly in this recipe and is a great vegan alternative.

Ingredients

1 cup oat flour
¹⁄₂ cup buckwheat flour
1 tablespoon baking powder
¹⁄₈ teaspoon baking soda
¹⁄₂ teaspoon salt
1 ¹⁄₄ cup blueberries (fresh or frozen)
¹⁄₃ cup pure maple syrup
¹⁄₂ cup + 2 tablespoons applesauce

Instructions

Sift or mix dry ingredients. Then gently fold in blueberries.

Separately, mix wet ingredients.

Gently fold the liquids into the dry ingredients, mixing just enough to moisten the flour.

Spoon into a greased 6-muffin tray (or use muffin cups).

Bake for 25-30 minutes at 375°F.

Nutrition Facts

Servings 6

Serving Size 1

Amount Per Serving
Calories 228kcal

% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.4g2%
Sodium 256mg11%
Potassium 240mg7%
Total Carbohydrate 49.6g17%
Dietary Fiber 4.8g20%
Sugars 22.4g
Protein 5.4g11%