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!
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: 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
Buckwheat Blueberry Muffins
- 1 small banana ripe
- 2 eggs
- 1/4 cup butter melted
- 2 tablespoons honey
- 1/2 teaspoon vanilla
- 1 cup blueberries fresh or frozen
- 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.