Enjoy these healthy gluten free Buckwheat Blueberry Muffins with a delicious almond stuesel topping. These muffins are high in protein and fiber, and low in sugar, but bursting with earthy flavors. If you love buckwheat, these muffins are for you!
Contents
What is Buckwheat?
Have you ever baked with buckwheat flour? Buckwheat is actually a seed, not a grain, and is packed with nutrients that can lower your risk for heart disease, prevent diabetes, and improve digestion.
One cup of buckwheat flour has:
- 400 calories (compared to 600 calories in wheat flour)
- 15 grams of protein
- 12 grams of fiber
- Lots of calcium, iron, and potassium
It’s texture is more “gritty” than wheat flour — meaning less soft. I use it often in pancakes with lots of eggs, but when I use it in muffins, I mix it with almond flour and arrowroot to help it bind and have a softer texture.
Buckwheat is an ancient grain, but has recently come back into the limelight because of it’s superfood properties.
I use the buckwheat flour in this recipe both in the batter and in the almond streusel topping. You do NOT want to skip this topping! It makes the muffins BEAUTIFUL, but also adds a fun pop of sweetness and texture!
Make your Own Buckwheat Flour
If you purchase buckwheat flour at the store, it’s most likely toasted buckwheat, although it’s difficult to tell on the packaging. I prefer the taste and texture of raw buckwheat, so I make my own flour at home.
It sounds intimidating, but believe me, it’s not! All you do is buy raw buckwheat groats (often available in the bulk sections of health food stores), and then add them to a blender and blend until a fine flour forms (about 2 minutes).
Once you have made your flour, store it in the freezer. Whole grain (or seed!) flours are higher in fat than white flour, meaning they can go rancid at room temperature. It will last for a long time if kept in the freezer.
Making the Best Buckwheat Blueberry Muffins
Muffins are such a fun treat for breakfast or for a tea time snack. I like to make them look beautiful — because beautiful food always tastes better, doesn’t it?
Adding an easy streusel topping also makes these gift-worthy, if you have a friend or coworker in need of a healthy food gift!
When I load up my muffin papers, I add the batter nearly to the top so they rise up, and then I add a few more blueberries and a sprinkling of the almond streusel topping.
I actually prefer to use frozen blueberries, rather than fresh, because they stay juicier once being baked. I find using fresh blueberries means they dry out when heated.
Pro Tip:Â Remove muffins from the pan shortly after being pulled out of the oven. If they stay, they “sweat,” and won’t have as nice of a texture.
OTHER GLUTEN FREE MUFFIN RECIPES:
- SunButter and Jam Buckwheat Muffins, by The Endless Meal
- Blueberry Apricot Oat Bran Muffins, by Sunkissed Kitchen
- Banana Chocolate Chip Oatmeal Muffins, by Sunkissed Kitchen
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Buckwheat Blueberry Muffins
Ingredients
Dry Ingredients
- 1/2 cup buckwheat flour ground from raw groats*
- 6 tablespoons almond flour
- 2 tablespoons arrowroot flour
- 2 tablespoons coconut sugar or moscovado
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Wet Ingredients
- 1 small banana ripe
- 2 eggs
- 1/4 cup butter melted
- 2 tablespoons honey
- 1/2 teaspoon vanilla
- 1 cup blueberries fresh or frozen
Streusel Topping
- 1 tablespoons sliced almonds
- 1/2 tablespoon buckwheat flour
- 1/2 tablespoon coconut sugar
- 1/2 tablespoon butter melted
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in a mixing bowl, and mix well. Then combine all wet ingredients (except blueberries) in a small bowl, and mix together well. Pour the wet ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.
- Mix together all streusel toppings in a small dish.
- Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra blueberries.
- Bake at 350 f for 20 minutes.
Nutrition
Finally, a high fiber muffin that doesn’t taste like sawdust and despair.
These were delicious! I subbed 1/4 cup applesauce for the banana, as my son doesn’t like bananas.
I have type 2 diabetes, so it is helpful for me to increase dietary fiber, decrease simple carbs, and eat food with a lower glycemic impact. I will be making these again!
Thank you so much for your comment! I am so glad you like these. It took me forever to come up with a recipe where I could use only buckwheat flour– you’ve inspired me to pull this recipe back out! Buckwheat is a great flour.
Holy Cow! These are super yummy. Do you have any suggestions as to how to make these dairy free (I do love dairy) but it doesn’t love me. Thanks!
I do love these as well! And boy, is this recipe old. I am so glad you dug it up.
Subs for dairy yogurt — you can use a vegan yogurt, like coconut or soy yogurt. You can also use coconut milk “cream” – which if you take a can of coconut milk and refrigerate it for a few days, it will separate into a thick “cream” and a watery liquid – save the liquid to use in smoothies or other recipes, and then use the thick cream instead of yogurt. I hope these ideas work for you!
Hi! Instead of milk use almond milk! Instead of butter use earth balance margarine. Made these with freshly picked blueberries for my friends the other day and they were floored. They asked me to make another batch. I also used roasted and salted lumpkin seeds instead of sliced almonds. Also, I used raw sugar cane instead of sugar and honey cream instead of Honey, which I melted in with with margarine before adding. Yum
*pumpkin seeds
Wow Stephanie, yours sound absolutely amazing! I haven’t made these muffins in years but lately I’ve had quite a few comments on them from people who have tried! Need to grind up some buckwheat today. Thanks for the inspiration!
I love these muffins! Such a hearty flavor from the buckwheat.
thanks for the post , what can I substitute eggs with ?
Hi Mathy — Buckwheat flour is not easy to work with. It is not as absorbent as other flours, which is why I use a lot of egg in this recipe. I have never tested an egg substutute. My best guess is that you could use extra mashed banana. Let me know if you try it!
Are these muffins freezer friendly?
They never make it that long for us Janet! My son and husband (and me) adore them! I can’t imagine why they wouldn’t be. I typically use frozen blueberries, and most muffins do great frozen.
Thanks for the recipe. The muffins are delicious.
I love these! Thanks for letting me know you tried them.
Never tasted such delicious, moist, fruit-loaded wheat-free muffins in a bakery. They made everyone in my family extremely happy. Thank you!
Oh, I am so glad to hear Anne! We adore these muffins. I am not a fan of store bought gluten free goods — too many starches and fillers and not enough of the good stuff!
THIS IS ABSOLUTELY THE BEST MUFFIN RECIPE I HAVE FOUND THAT USES THE KIND OF FLOURS AND SWEETENERS AND OILS I CHOOSE TO PUT IN MY BODY. I AM NOT CRAZY ABOUT BANANA BUT DO NOT TASTE IT IN THE COMPLETED MUFFIN. I WILL ADMIT I LOVE HONEY BUT THINK IT IS BEST TO USE RAW HONEY WITHOUT COOKING IT SO I SUBSTITUTED ORGANIC MAPLE SYRUP. SINCE I HAVEN’T TRIED IT WITH HONEY I CAN’T COMPARE BUT THE ONE I MADE IS ABSOLUTELY, WITHOUT A DOUBT DELICIOUS! THANK YOU SO MUCH FOR SHARING!
Thank you for letting me know Linda! I also am very picky about flours/oils/sweeteners — which is why I just make everything myself! I need to create more buckwheat recipes because these muffins are so popular. Be sure to check back! 🙂
I love these muffins! I always use applesauce instead of the banana. They turn out great every time. I’d love more GF buckwheat flour recipes. Thanks!
I love buckwheat also and don’t use it often enough! Thanks for letting me know these worked so well for you. I’ll be sure to add buckwheat recipes to my list!
Hello,
These sound amazing. Can’t wait to try them out. Someone mentioned in the above comments about substituting the dairy and there was mention of almond milk/coconut milk. I can’t see in the recipe where it calls for milk, only butter. am I missing an ingredient?
Thanks 🙂
No Rebecca — I actually rewrote this recipe and removed the milk from it! I hope you enjoy them as much as we do!
The best gluten free muffins I ever made!!
Thank you so much Debbie! I love this recipe too.
Hi, could i sub coconut oil instead of the butter?
Yes, I use coconut oil instead of butter often — you’ll love these!
This is absolutely my new favorite muffin recipe. I’m going to make another batch to freeze and have on hand.
I am so glad to hear that April! We adore these muffins as well. Have a great day!
These were amazing! I used a field berry blend, and made a double batch right off the bat since I could tell these would deliver!
Thank you for a moist, gluten free muffin that is neither a brick, nor a crumbly mess. I subscribed to your emails because this recipe was so tasty.
I have a sick little guy this week and feeding him has been challenging, but after he ate one he asked for another!!!
I’m an instant fan!
Thank you so much! These have been such a popular recipe, I just made a fun twist on them — you should definitely try these ones too — https://sunkissedkitchen.com/gluten-free-muffins/
I’ve made these more times than I can count now and they always come out fabulous! Blueberry, raspberry and mango with dark choc chunks. Would you be happy for me to share on the NZ coeliac community Facebook page? Thanks for a fabulous and easy recipe!
I adore them also! I am so glad to hear you love them too.
This is a fabulous recipe! So moist and delicious! First time I used frozen blueberries. I just now used fresh ones but they didn’t dry up at all. They stayed juicy and yummy!!
Thank you for sharing this recipe!! I absolutely love it!! 🙂
I’m giving four stars because the recipe worked just fine. My first time using buckwheat and I’m wondering if it’s an acquired taste. I have used many GF flours over the years but probably will not revisit buckwheat. Thank you for the recipe!
Did you use toasted buckwheat flour, or the raw groats that are slightly green that you blend into a flour? I really don’t like the toasted, super fine buckwheat flour you buy in the store, but love the flavor and texture of the raw groats that are recommended in this recipe. Also great for pancakes!
Thank you for creating a GF recipe! I substituted the butter for coconut oil to make these DF. My MIL, partner & toddler loved them! I will be making these frequently! I loved the texture of the batter to how the muffins tear open without the typical GF crumbly mess. Definitely a win for everyone.
Right?! I adore these muffins too, and buckwheat is such a healthy ingredient for you. I am so glad you loved these – if you can tolerate gluten free oats, you should try these next:) https://sunkissedkitchen.com/gluten-free-double-chocolate-chip-muffins/
Delicious muffins! I didn’t realize the recipe was quite small, but it’s good to have a smaller recipe that you can always double. I would also make more topping. I used maple syrup instead of honey. The texture is wonderful, dense yet fluffy. I think the banana really helps in complimenting the buckwheat for a better taste. I’m eating three buttered for my breakfast/lunch right now.
Hi there, is there something I could use instead of almond flour for this recipe? Thanks!
I would use a half/half blend of oat flour and arrowroot in place of the almond flour. Sunflower seed flour might work, but I have never used it for muffins! Let me know what you try!