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buckwheat-blueberry-muffins-recipe

Buckwheat Blueberry Muffins

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1.5 cups buckwheat flour
  • 1 cup blueberries fresh or frozen
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 units eggs large
  • 1 cup milk or dairy-free alternative
  • 0.5 cup honey
  • 0.25 cup coconut oil melted
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and then add the milk, honey, melted coconut oil, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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