Blueberry Buckwheat Muffins

Published: Apr 6, 2017 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 16 Comments

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These Blueberry Buckwheat Muffins are tender and tasty, with little pops of flavor from the blueberries. Natural sugar and whole grain flours.

These blueberry buckwheat muffins lasted exactly 24 hours in my house, which is par for the course when it comes to any homemade muffins. As soon as my kids find out what I'm baking, they start hovering in the kitchen, peeking through the oven door and asking for status updates. And if they have friends over, it's as though I'm surrounded by a pack of hungry dogs, waiting to pounce as soon as the oven timer beeps. Hungry teens at every turn!

And I can't say I blame them. These muffins are not only healthy, but they are wicked good! Tender texture, with a touch of maple flavor and juicy pops of blueberries.

If you haven't used buckwheat flour before, you're in for a treat. It has a rich flavor and a good dose of fiber. It can be used in muffins like these ones, but is also fantastic in my family's favorite Buckwheat Blender Pancakes and even in savory crepes.

Despite the "wheat" in the name, buckwheat is actually gluten free. In this recipe, I mixed it with whole wheat pastry flour as a matter of preference, but if you require a completely gluten free recipe, substitute the same amount of buckwheat flour for the whole wheat pastry flour.

Either fresh or frozen blueberries will work, making these muffins a year-round option. If using frozen berries, there's no need to defrost them first. Just stir into the batter and the blueberries will be the perfect texture once the muffins are baked.

If you have a muffin-loving crew at your house, a double batch might be in order. Once cool, put the muffins in a resealable freezer bag and pop them into the freezer for up to 3 months. Defrost as many as you need in the microwave or defrost in a bag at room temperature before serving.

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These Blueberry Buckwheat Muffins are tender and tasty, with little pops of flavor from the blueberries. Natural sugar and whole grain flours. 103 calories and 3 Weight Watchers Freestyle SP

4.70 from 13 votes

Ingredients

¾ cup buckwheat flour I use Bob's Red Mill
¾ cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup unsweetened applesauce
½ cup plain nonfat Greek yogurt
⅓ cup pure maple syrup
1 egg
1 cup fresh or frozen blueberries

Instructions

Preheat the oven to 375 degrees F. Lightly coat a muffin pan with cooking spray.
In a large bowl, whisk together the flours, baking soda, salt and cinnamon. In a separate bowl, whisk together the applesauce, yogurt maple syrup and egg.
Add the applesauce mixture to the flour mixture and stir to combine. Do not overmix. Add the blueberries and stir until just combined.
Divide the batter between the muffin cups (about ¼ cup each). Bake until a toothpick inserted in the center of one of the muffins comes out clean, 13 to 16 minutes.
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Remove the muffins from the pan and allow to cool. Serve or store in an airtight container.

Notes

Weight Watchers Points:3 (Freestyle SmartPoints), 3 (SmartPoints), 3 (Points+)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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Reader Interactions

Comments

JT
September 23, 2022 at 6:01 am

*Finally*, a buckwheat recipe after my own preference (mixed with whole wheat rather than almond or other gf flours)! This makes delicious muffins, thank you. (And I'm only very slightly biased, being a fellow canuck myself.)
Reply
- Dara
  September 23, 2022 at 8:27 am
  Haha, love it! I'm so glad you enjoyed the muffins.
  Reply
R Takamizu
January 26, 2021 at 12:20 pm

I've made these a couple times and they are wonderful! Such a rich and earthy flavor and the blueberries add brightness. I've used regular whole wheat flour both times and it came out well. I've also used fresh berries.
Reply
Brogan
January 02, 2021 at 1:26 pm

I just made these and they are delicious! I used 1/4 tsp instead of 1 tsp of salt because it seemed like a lot, and I also tossed my blueberries in a pinch of flour before adding to the batter so that they wouldn’t sink. This recipe is definitely a winner!
Reply
Dodi
August 03, 2018 at 7:02 pm
These are great as I a cannot have dairy so I used almond milk with one tbsp. of Edmonton juice, and did 16 min. Tks vg
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