Blueberry Buckwheat Muffins
Description
We’re especially grateful to our good friend Jennifer for sharing this wonderful recipe, which combines the hearty goodness of buckwheat with sweet, tender blueberries to create muffins that are soft, satisfying, and full of homemade charm. Every bite offers the perfect balance of comforting texture and fresh fruit flavor.
Perfect for breakfast, afternoon coffee breaks, or a grab-and-go snack, these muffins are as nourishing as they are delicious. Enjoy them fresh from the oven or tucked into a lunchbox for a wholesome treat any time of day.
Simple, flavorful, and baked with love, this is the kind of recipe that brings people together—and we’re so happy Jennifer shared it with us.
Ingredients
Instructions
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Sift or mix dry ingredients. Then gently fold in blueberries.
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Separately, mix wet ingredients.
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Gently fold the liquids into the dry ingredients, mixing just enough to moisten the flour.
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Spoon into a greased 6-muffin tray (or use muffin cups).
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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%
- Vitamin A 44 IU
- Vitamin C 6.4 mg
- Calcium 76 mg
- Iron 2.2 mg
- Vitamin E 0.6 mg
- Vitamin K 8 mcg
- Vitamin B6 0.1 mg
- Folate 48 mcg
- Magnesium 56 mg
- Zinc 1 mg
- Selenium 10 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
