Buckwheat Blueberry Muffins Recipes
GLUTEN-FREE BUCKWHEAT, POPPY SEED AND BLUEBERRY MUFFINS
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup muffin tins)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
- In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
- Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don't release easily, allow to cool and then remove from the tins.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 12 grams, TransFat 0 grams
CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS
They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
Provided by Martha Rose Shulman
Categories breakfast, brunch
Time 40m
Yield 12 muffins (1/3 cup tins) or 18 mini muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
- In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
BUCKWHEAT - BLUEBERRY MUFFINS
A recipe from Better homes and Gardens Diabetic Living "little" Cookbook whole grain recipes. These muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries.
Provided by oilpatchjo
Categories Breakfast
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
- Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.
Nutrition Facts : Calories 113.5, Fat 3.6, SaturatedFat 0.5, Cholesterol 35.2, Sodium 252.4, Carbohydrate 18.2, Fiber 1.5, Sugar 5.6, Protein 3
BUCKWHEAT -GROUND FLAX SEED- BLUEBERRY MUFFINS
A recipe from Better homes and Gardens Diabetic Living "little" Cookbook whole grain recipes. I have added ground flax seed to this recipe for a little bit more nutritional value these muffins are so good and healthly and you can use any kind of berries you have on hand we use Saskatoon berries if we do not have blueberries.
Provided by oilpatchjo
Categories Breakfast
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Pre - heat oven to 400 degrees F line twelve 2 1/2 inch muffin cups with paper bake cups; coat insides with cooking spray. Combine next eight ingredients. Combine eggs, squash, milk, peel, juice and oil. Add to flour mixture; stir just until moistened {batter should be lumpy}. Fold in blueberries.
- Spoon into muffin cups, filling each nearly full. Top with oats. Bake for 17 - 20 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack for 5 minnutes. Remove. Serve warm.
Nutrition Facts : Calories 131.8, Fat 5, SaturatedFat 0.6, Cholesterol 35.2, Sodium 253.4, Carbohydrate 19.2, Fiber 2.4, Sugar 5.7, Protein 3.7
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4/5 (2)Calories 145 per servingTotal Time 42 mins
- Preheat oven to 400°F. Coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl combine buckwheat flour, spelt flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt . Make a well in the center of flour mixture; set aside.
- In a medium bowl combine eggs, squash, milk, orange peel, orange juice, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in center of muffins comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
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- In a large bowl, whisk together the flours, baking soda, salt and cinnamon. In a separate bowl, whisk together the applesauce, yogurt maple syrup and egg.
- Add the applesauce mixture to the flour mixture and stir to combine. Do not overmix. Add the blueberries and stir until just combined.
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5/5 (20)Total Time 27 minsCategory BreakfastCalories 150 per serving
- 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.
- Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra blueberries.
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5/5 (9)Category BreakfastCuisine AmericanTotal Time 40 mins
- The night before you want to make the muffins, put the buckwheat flour, water, and lemon juice in a large mixing bowl, combine, and let it sit in a warm spot in your kitchen overnight 8-12 hours. This soaking process breaks down the phytic acid in the flour so it is easier on the gut, and also makes the nutrients in the buckwheat more available to absorb into the body.
- The next morning, add the rest of the ingredients EXCEPT the blueberries into the bowl, and blend with hand beaters to combine.
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- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin cases or oil each hole with coconut oil. Set aside.
- In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.
- In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon. Set aside.
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- Mash bananas with a fork and whisk together with the wet ingredients. Add the wet ingredients to the dry and stir until combined (don't add the blueberries just yet).
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