Go Back Email Link
–+ servings
A buckwheat muffin shown on a plate with blueberries scattered around it.
Print Recipe
4.96 from 22 votes

Buckwheat Blueberry Muffins

A hearty, moist blueberry muffin with an almond streusel topping. Gluten-free and low sugar, made with buckwheat and almond flour.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 189kcal
Author: Michelle Miller

Ingredients

Dry Ingredients

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
US Customary - Metric

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.
    A muffin pan shown with liners and a bowl with dry ingredients.
  • Mash ripe banana until smooth.
  • In a large mixing bowl, combine the mashed banana, eggs, coconut oil, and vanilla. Whisk until smooth.
    A bowl with mashed banana and a large bowl with a mixture of wet ingredients.
  • 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!).
    A bowl showing mixing together the dry and wet ingredients, and another bowl showing folding in the blueberries.
  • Divide batter between 12 paper muffin cups.
  • If using, combine the streusel ingredients in a small bowl and stir to combine.
    A muffin tin with batter divided into muffin cups, and a small bowl showing mixing together the streusel topping.
  • 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.
    The muffins in a pan topped with a streusel topping.

Notes

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.

Nutrition

Calories: 189kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 141mg | Potassium: 191mg | Fiber: 2g | Sugar: 10g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg