Blueberry buckwheat muffins are naturally gluten-free, filled with juicy wild blueberries, fluffy, moist, and the best quick breakfast you will ever taste! 

Today we are going to be using buckwheat flour for our muffins, just like I did with these buckwheat pumpkin muffins, but if you have whole buckwheat, you should definitely try my buckwheat salad and Instant Pot buckwheat. 

I also love making batches of buckwheat banana bread, and on Saturday mornings, these buckwheat banana pancakes really hit the spot! 

What is Buckwheat Flour?

Buckwheat flour is made from ground seeds of the buckwheat plant, which isn’t related to wheat at all. It’s actually a seed from a plant similar to rhubarb and sorrel. This makes it a great option for people who can’t eat gluten, like those with celiac disease.

Buckwheat flour is full of nutrients such as protein, fiber, magnesium, and phosphorus. It tastes a bit nutty and is used in foods like pancakes, muffins, and other baked goods. It’s not only free from gluten but also good for your overall health, helping with things like heart health and blood sugar control.

Ingredients Needed: 

• buckwheat flour
• baking soda and baking powder – these are leavening agents which help muffins to rise and make them nice and fluffy. 
• salt
• plain yogurt
• vegetable oil
• egg
• cow’s milk
• light brown sugar or maple sugar
• maple syrup
• frozen wild blueberries

How to Make Blueberry Buckwheat Muffins

Line the muffin pan with paper liners or grease with non-stick cooking spray. Preheat the oven to 350 degrees. 

In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt. 

Combine the oil, egg, milk, yogurt, sugar, and maple syrup in a separate bowl. 

Fold the dry ingredients into the wet ingredients using a wooden spoon or rubber spatula. 

Gently fold in the frozen blueberries. 

Fill each muffin cavity ⅔ of the way full. 

Bake in the preheated oven for 20-25 minutes or until a toothpick can be inserted and comes out clean. 

Allow the muffins to cool on a wire rack for a few minutes before serving. 

Substitutions and Variations 

Milk: we used cow’s milk, but any variety will work. If you use almond milk it’s best to go with unsweetened. 

Flour: all purpose gluten free flour or oat flour can be used instead.

Nuts: feel free to add some chopped pecans or walnuts. 

Chocolate chips: fold in up to 1 cup of chocolate chips to the batter. 

Honey: can be substituted for the maple syrup.

Mini muffins: to make mini blueberry buckwheat muffins, follow the same recipe and use a mini muffin tin instead. The cooking time may need to be reduced since they are smaller. 

Bread: to make buckwheat blueberry bread use a 9×5 loaf pan and bake for 30-45 minutes. Check the doneness using a toothpick. Lining the pan with parchment paper also makes it easy to lift out and slice once you are finished.

How to Store 

Store leftover cooled buckwheat blueberry muffins in an airtight container in the refrigerator for up to a week or on the counter for 2-3 days. 

To freeze, place the muffins in a freezer bag. Add a layer of parchment paper if needed for a second layer so they do not stick together. 

When ready to serve, thaw in the fridge overnight or at room temperature.

More Delicious Muffin Recipes: 

• Flaxseed Muffins
• Almond Flour Zucchini Muffins
• Blueberry Chia Muffins
• Banana Carrot Muffins
• Almond Flour Banana Muffins
• Vegan Blueberry Muffins

Buckwheat Blueberry Muffins

Blueberry buckwheat muffins are naturally gluten-free, filled with juicy wild blueberries, fluffy, moist, and the best quick breakfast you will ever taste!

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Author: Abbie

Ingredients

• 1 ½ cups buckwheat flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup plain yogurt
• 1/3 cup vegetable oil
• 1 egg beaten
• 1/3 cup cow’s milk
• ¼ cup light brown sugar or maple sugar
• ¼ cup maple syrup
• 1 cup frozen wild blueberries

Instructions

• Preheat the oven to 350°F. Line a muffin pan with papers.
• In a bowl, add flour, baking soda, baking powder, and salt. Mix together and set aside.
• In a second bowl, mix together yogurt, oil, egg, milk, sugar, and maple syrup.
• Gently fold the dry ingredients into the wet ingredients.
• Gently fold the blueberries into the batter.
• Scoop the batter into the prepared muffin tin using a ¼ cup scoop for each muffin, filling 2/3 each.
• Bake for 20-25 minutes, until a toothpick inserted comes out clean.
• Remove from oven, cool on a rack before serving.

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