Enjoy these healthy gluten free Blueberry Buckwheat Muffins with a delicious almond streusel topping. These hearty muffins are high in protein and fiber, low in sugar, and bursting with earthy flavors. If you love buckwheat, these muffins are for you!
Contents
Delicious & Healthy Buckwheat Muffins
Buckwheat flour is one of my favorites for gluten free baking. It has a great nutrition profile and gives baked goods a slightly nutty flavor.
I have been making this buckwheat blueberry muffin recipe for years. To keep them low in added sugars, I use a mashed banana combined with a little maple syrup.
Gluten-free flour blends are often full of starches and gums. Opt for wholesome almond flour and arrowroot instead!
They bake up soft and moist and are a nutritious option to add to breakfast or your coffee break!
What is Buckwheat?
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
[source]
It’s texture is more “gritty” than wheat flour — meaning less soft. I use it often in Buckwheat Pancakes with lots of eggs. For use in muffins or quick breads, mixing it with almond flour and arrowroot flour lightens the texture, without the need for xanthan gum.
Buckwheat is an ancient food, but has recently come back into the limelight because of it’s superfood properties.
How to Make Fresh Buckwheat Flour
If you purchase buckwheat flour at the store, it’s most likely toasted buckwheat. I prefer the taste and texture of raw buckwheat, so I make my own buckwheat flour at home. Read this post on Buckwheat Flour.
It sounds intimidating, but believe me, it’s not! Start with raw buckwheat groats (often available in the bulk sections of health food stores), and then add them to a high-speed blender and blend until a fine flour forms (about 2 minutes).
Store unused buckwheat flour 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.
Use homemade buckwheat flour in combination with other flours in waffles, pancakes, quick breads, cookies, buckwheat porridge, and more!
What You’ll Need
Kitchen Tools:
Buckwheat Muffins
- Whole Buckwheat Groats (blend into a flour)
- Almond Flour
- Arrowroot Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Large Eggs
- Ripe Banana
- Coconut oil (avocado oil or a light tasting olive oil are good substitutions)
- Vanilla Extract
- Blueberries (or other mix-ins, like raspberries, chocolate chips, or nuts. Even orange zest and cinnamon would be a lovely addition!)
Streusel Topping:
- Buckwheat Flour
- Coconut Sugar
- Almonds (slivered or sliced)
- Coconut Oil
- Cinnamon
How to Make Buckwheat Muffins with Blueberries
Step 1: Preheat oven to 350º F. Line a 12-muffin tin with paper liners.
Step 2: In a large bowl, combine the buckwheat flour, almond flour, arrowroot flour, baking powder, baking soda, and sea salt. Stir to mix well.
Step 3: Mash ripe banana until smooth.
Step 4: In a large mixing bowl, combine the mashed banana, eggs, coconut oil, and vanilla. Whisk until smooth.
Step 5: Add the dry ingredients into the bowl with the wet ingredients. Mix until no dry ingredients remain.
Step 6: Fold in the blueberries (or any other additions!).
Step 7: Divide batter between 12 paper muffin cups.
Step 8: If using, combine the streusel ingredients in a small bowl and stir to combine.
Step 9: Top the muffins with the streusel topping.
Step 10: Bake muffins for 20 minutes. Allow the muffins to cool for about 15 minutes prior to removing them from the muffin pan.
How to Store Leftover Muffins
Fully cool muffins on a wire rack. The muffins are fine left at room temperature for 2-3 days.
Store leftover muffins in an airtight container in the refrigerator for up to 10 days.
Freeze muffins in a freezer-safe container up to 6 months. Allow muffins to defrost at room temperature for about 30 minutes prior to serving.
Variations & FAQ
Can I use store bought buckwheat flour? This recipe will work with store bought flour, however, the buckwheat flavor will be more pronounced. I prefer using raw buckwheat – it only takes minutes to make a flour!
Buckwheat Muffins with Carrot: Instead of blueberries, add 1 cup of shredded carrots, 1 teaspoon of cinnamon powder, 1/2 teaspoon of ginger power, and 1 tablespoon of orange zest.
Chocolate Chip Buckwheat Muffins: This recipe works great with other additions! Instead of blueberries, add 1/3 cup of dark chocolate chips.
Nut Free Buckwheat Muffins: Instead of almond flour, use oat flour in this recipe. Omit the streusel topping.
Other Healthy Buckwheat Recipes:
I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration.
Buckwheat Blueberry Muffins
Ingredients
Dry Ingredients
- 3/4 cup buckwheat flour ground from raw groats*
- 1/2 cup almond flour
- 2 tablespoons arrowroot flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Wet Ingredients
- 1 banana ripe
- 3 eggs
- 1/4 cup coconut oil melted, or melted butter
- 6 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 1/2 cup blueberries fresh or frozen
Streusel Topping
- 3 tablespoons sliced almonds
- 1 tablespoon buckwheat flour
- 1 tablespoon coconut sugar
- 1 tablespoon coconut oil melted
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 350º F. Line a 12-muffin tin with paper liners.
- In a large bowl, combine the buckwheat flour, almond flour, arrowroot flour, baking powder, baking soda, and sea salt. Stir to mix well.
- Mash ripe banana until smooth.
- In a large mixing bowl, combine the mashed banana, eggs, coconut oil, and vanilla. Whisk until smooth.
- Add the dry ingredients into the bowl with the wet ingredients. Mix until no dry ingredients remain.
- Fold in the blueberries (or any other additions!).
- Divide batter between 12 paper muffin cups.
- If using, combine the streusel ingredients in a small bowl and stir to combine.
- Top the muffins with the streusel topping.
- Bake muffins for 20 minutes. Allow the muffins to cool for about 15 minutes prior to removing them from the muffin pan.
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!
great treat
Thanks for the amazing recipe! Do you have a ratio of how many grams of “Buckwheat Groats” and how many grams of buckwheat flour it makes, once ground please? Thank you
I have not done that calculation but the next time I am baking with buckwheat flour, I will add it! Good idea.