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Two buckwheat muffins sitting next to mugs of tea.
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4.95 from 20 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 mins
Cook Time17 mins
Total Time27 mins
Course: Breakfast
Cuisine: American
Servings: 10 muffins
Calories: 150kcal


Dry Ingredients

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


  • 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.


Calories: 150kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 211mg | Potassium: 131mg | Fiber: 1g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 0.7mg