Tender and moist, these easy blueberry buckwheat muffins are healthy, gluten-free, vegan and refined sugar-free. They have a moist crumb, juicy blueberries and a delicious nutty, earthy flavor from the buckwheat flour. Perfect as a healthy breakfast, or an anytime snack the whole family will love!
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These are the best blueberry muffins to start your morning! These breakfast muffins are made with nutritious buckwheat flour, which gives them a unique nutty flavor and moist texture. And best of all, buckwheat flour is naturally gluten-free , and perfectly safe if you have Celiac or gluten intolerance.
We love to eat these muffins with a swipe of peanut butter as a breakfast recipe, or as a grab-and-go snack recipe when you want something quick and nutritious. I always have a container of them stashed in my freezer for easy snacking!
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Why You'll Love This Recipe
- Nutritious: made with whole grain buckwheat flour and fresh blueberries (or frozen), this muffin recipe is gluten-free, dairy-free and vegan.
- Easy to make: simple ingredients, a quick mix of the wet and dry ingredients, fill your muffin tin with the batter, add a few extra blueberries on top, and you're ready to bake!
- Versatile: enjoy these buckwheat flour muffins for breakfast, an easy snack, or a healthy dessert.
- Delicious: moist, fluffy, flavorful, and packed with juicy blueberries.
I've used buckwheat flour in various recipes like my apple buckwheat pancakes and this chocolate chunk buckwheat banana bread, and I love the nutty flavor and earthy goodness it brings to baked goods.
Recipe Ingredients
You'll need the following ingredients to make buckwheat blueberry muffins:
Ingredient Notes:
- Buckwheat flour is a gluten-free flour and adds a nutty flavor and hearty texture to the muffins. No need for almond flour, oat flour or coconut flour in this recipe.
- Fresh blueberries add a juicy burst of flavor in every bite of these moist muffins.
- Ripe bananas help to moisten and bind the ingredients, and adds natural sweetness, just like in my blueberry banana muffins.
- Maple syrup is a natural sweetener that complements the buckwheat flour and blueberries perfectly.
- Coconut milk provides moisture, making the muffins tender and rich, and perfect for a vegan diet.
- Coconut oil adds moisture to the buckwheat blueberry muffins.
- Vanilla extract enhances the overall flavor and adds a warm, sweet note.
- Baking soda helps the muffins rise and achieve a light, fluffy texture.
- Apple cider vinegar reacts with the baking soda to create a tender crumb.
- Salt balances the sweetness and enhances the flavors of the other ingredients.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Maple syrup can be swapped with honey. If swapping with coconut sugar, add 2 extra tablespoons of plant-based milk for extra moisture.
- I used light buckwheat flour but dark buckwheat flour works just as well.
- Coconut milk can be substituted with oat milk, almond milk or any favorite plant-based milk.
- Swap fresh blueberries frozen blueberries, raspberries, or chocolate chips.
- Lemon juice can be substituted for the apple cider vinegar. Add some lemon zest and you'll have lemon blueberry buckwheat muffins.
- Next time add a teaspoon of lemon zest to brighten the flavors.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Blueberry Buckwheat Muffins
- Step 1: in a large mixing bowl, mix mashed bananas, coconut milk, maple syrup, coconut oil, apple cider vinegar, and vanilla extract until well blended.
- Step 2: whisk buckwheat flour, baking soda, and sea salt together. Add dry ingredients to wet ingredients and mix well.
- Step 3: add two tablespoons of buckwheat flour to blueberries to prevent them from sinking in muffins.
- Step 4: gently fold blueberries into muffin batter.
- Step 5: pour batter into prepared muffin tin and add extra blueberries on top if desired.
- Step 6: bake the blueberry buckwheat muffins at 350°F until a toothpick inserted in the center comes out clean (about 30 minutes). Let cool in the muffin tin for a few minutes and then carefully transfer them to a wire rack.
Expert Tips:
- Room temperature ingredients: ensure all wet ingredients are at room temperature for a smooth batter. Melted coconut oil will harden if wet ingredients are cold.
- Avoiding sinking blueberries: toss blueberries in a little buckwheat flour before folding them into the batter to prevent them from sinking to the bottom.
- Extra blueberries: for an extra burst of blueberry flavor, press a few additional blueberries into the top of each muffin before baking.
- Frozen blueberries: if you are using frozen blueberries, use them straight from the freezer without thawing. This will help prevent too much bleeding from the juice.
Common Questions
Dusting the blueberries with a light coating of the flour mixture before folding them into the muffin batter helps prevent them from sinking to the bottom during baking.
You can use either light or dark buckwheat flour. Dark buckwheat flour will yield darker muffins with a slightly deeper earthy flavor, but both work perfectly in this muffin recipe.
Yes, you can add other fruits like raspberries, blackberries, or diced apples. Just ensure they are not overly juicy to maintain the right batter consistency.
If you have a high-speed blender, you can easily make your own finely milled buckwheat flour from whole buckwheat groats.
Simply place up to 2 cups of groats in your blender (depending on its capacity) and blend until you achieve a fine consistency.
After blending, sift the flour through a fine-mesh sieve to remove any unblended bits.
Store any extra flour in an airtight bag or container and keep it in the fridge for up to 3 months, and in the freezer for up to 6 months to maintain freshness.
Storage Tips
Refrigerator: store your blueberry buckwheat muffins in an airtight container in the fridge for up to 4 days.
Freezer: to freeze, store in an airtight container for up to 2 months. Wrap individually before placing in freezer-safe bag or container for an easy grab-and-go breakfast or snack. Thaw at room temperature or warm in the microwave.
More Muffin Recipes You'll Love
Recipe
Blueberry Buckwheat Muffins
Equipment
- 1 large mixing bowl and 1 small bowl
- 1 12-cup muffin tin lined with parchment liners
Ingredients
- 3 large ripe bananas mashed, (about 437 grams / 1½ cups mashed)
- 1 cup (250 grams) coconut milk, or favorite plant-based milk
- ¼ cup (80 grams) pure maple syrup
- ¼ cup (54 grams) coconut oil, melted
- 1 teaspoon apple cider vinegar, or fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups (240 grams) buckwheat flour, (light or dark), plus 2 tablespoons for blueberries
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup (190 grams) blueberries, fresh or frozen, plus extra for topping
Instructions
- Preheat oven to 350°F and grease or line a 12-cup muffin with muffin liners.
- In a large mixing bowl, mix mashed bananas, coconut milk, maple syrup, coconut oil, apple cider vinegar, and vanilla extract until well blended.
- In a small bowl, whisk together buckwheat flour, baking soda and sea salt.
- Add dry ingredients to wet ingredients and mix well.
- Mix 2 tablespoons of buckwheat flour with the blueberries to help prevent them from sinking to the bottom of the muffins. Gently fold into the muffin batter.
- Pour batter into prepared muffin tin and bake for 30-35 minute or until a toothpick inserted in the center of one comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes, and then carefully transfer them to a cooling rack.
Notes
- Room temperature ingredients: ensure all wet ingredients are at room temperature for a smooth batter. Melted coconut oil will harden if wet ingredients are cold.
- Frozen blueberries: if you are using frozen blueberries, use them straight from the freezer without thawing. This will help prevent too much bleeding from the juice.
- Storage: store your blueberry buckwheat muffins in an airtight container in the fridge for up to 4 days. Freeze in an airtight container for up to 2 months. Wrap individually before placing in freezer-safe bag or container for an easy grab-and-go breakfast or snack.
Liz
These were easy, quick and delicious! will make again!! Thanks!
Jacqui Wilson
I'm glad you enjoyed them!