Blueberry Buckwheat Muffins
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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Servings: 12
Equipment
- 1 large mixing bowl and 1 small bowl
- 1 12-cup muffin tin lined with parchment liners
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 3 large ripe bananas mashed (about 440 grams / 1½ cups mashed)
- 1 cup (250 grams) full-fat 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 extra 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.3 large ripe bananas mashed, 1 cup full-fat coconut milk, ¼ cup pure maple syrup, ¼ cup coconut oil, melted, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- In a small bowl, whisk together buckwheat flour, baking soda and sea salt.2 cups buckwheat flour, 1 teaspoon baking soda, ¼ teaspoon fine 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.1 cup blueberries
- 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.
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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.
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