Blueberry Buckwheat Muffins

Blueberry Buckwheat Muffins
Prep Time 10 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 50 mins
Courses:
Difficulty: Intermediate
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
  1. 1

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

  2. 2

    Separately, mix wet ingredients.

  3. 3

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

  4. 4

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

  5. 5
    Buckwheat Blueberry Muffins

    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.

Keywords: blueberry buckwheat muffins recipe
Read it online: https://sproutfulkitchen.com/recipe/blueberry-buckwheat-muffins/