These Blueberry Buckwheat Muffins will not disappoint. 100% gluten-free and dairy-free, these blueberry muffins are moist, fruity, and make the perfect snack or addition to breakfast!

I guess you could say I’ve been on a muffin kick. If you follow me on Instagram you would’ve seen a sneak-peak of these muffins in my stories the other day. I was happy to receive a few messages from you asking for the recipe, because you bet I planned on sharing it! These muffins are too good not to share, and sometimes you just want a muffin, you know? And to tell you the truth, I ate the entire two batches that I made of these of muffins. Minus a couple that Sean enjoyed 😉

100% gluten-free, these muffins are made with a mix of buckwheat flour and arrowroot starch and lightly sweetened with maple syrup. You can use frozen or fresh blueberries, and once they bake up, they just burst with blueberry goodness. I’m onto my fourth batch today… ha!

 

Why I Love Buckwheat Flour

Contrary to its name, buckwheat is actually unrelated to wheat and is a member of the rhubarb family. In fact, it isn’t even a grain at all — it’s a pseudograin that’s actually a seed! It’s rich in minerals and easily digested by many making it a great gluten-free option for sensitive guts.

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Blueberry Buckwheat Muffins

Gluten-free blueberry muffins made with buckwheat and arrowroot flours that make the perfect nutritious snack or even addition to breakfast!

Servings 8

Ingredients

  • 1 cup buckwheat flour
  • 1/4 cup arrowroot starch
  • 1/2 cup unsweetened almond or non-dairy milk
  • 2 eggs
  • 2-3 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1.5 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350F.

  2. Mix together all dry ingredients in small bowl.

  3. In separate medium-sized bowl, whisk together all wet ingredients except blueberries. Slowly stir dry ingredients into wet ingredients and mix until there are no clumps.

  4. Once batter is combined, gently fold in blueberries.

  5. Add batter to lined muffin tins and bake for approximately 25 minutes or until firm and fork comes out clean.

  6. Let cool for 10 minutes and enjoy!

Recipe Notes

Store leftovers in airtight container in refrigerator for up to 3 days.

 


 

Let me know if you give this recipe a try! Leave me a comment below or tag me on Instagram @meghanlivingstone.

 

What’s your favourite muffin recipe?