Description
Gluten-Free Buckwheat Blueberry Muffins are a healthy twist on a classic muffin recipe. Instead of using regular flour, we use buckwheat flour, a gluten-free alternative that gives the muffins a nutty flavor and a hearty texture. The addition of blueberries, which are bursting with antioxidants, makes each muffin refreshing and full of natural sweetness. These muffins are perfect for those who follow a gluten-free diet, those with nut allergies, or anyone looking for a more nutritious muffin option.
Ingredients
1 cup (120 g) buckwheat flour
½ cup (60 g) almond flour (or oat flour for nut-free)
½ cup (60 g) tapioca starch (or cornstarch)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 large eggs (or flax eggs for vegan)
½ cup (120 ml) milk of choice (dairy or non-dairy)
â…“ cup (80 ml) olive oil or melted coconut oil
½ cup (100 g) coconut sugar or brown sugar
1 tsp vanilla extract
1 cup (150 g) fresh or frozen blueberries (don’t thaw if frozen)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together buckwheat flour, almond flour, tapioca starch, baking powder, baking soda, cinnamon, and salt.
Mix wet ingredients: In another bowl, whisk eggs, milk, oil, sugar, and vanilla until smooth.
Combine: Add wet ingredients to dry and stir gently until just combined (do not overmix).
Fold in blueberries: Gently fold blueberries into the batter.
Bake: Divide batter evenly into muffin cups. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & enjoy: Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These gluten-free buckwheat blueberry muffins are wholesome, soft, and naturally flavorful, making them a great option for breakfast, snacks, or even a guilt-free dessert. Enjoy them warm from the oven or store them for a quick grab-and-go treat during the week
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: Low
Keywords: Buckwheat Blueberry Muffins, Gluten-Free Muffins with Blueberries, Healthy Blueberry Muffins, Nutritious Blueberry Muffins