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 a member of the rhubarb family and not related to wheat. In fact, it isn’t even a grain at all — it’s a pseudograin that’s actually a seed! Buckwheat is rich in minerals and easily digested by many making it a great gluten-free option for sensitive guts.
Blueberry Buckwheat Muffins
Gluten-free blueberry muffins made with buckwheat and arrowroot flours that make the perfect nutritious snack or even addition to breakfast!
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
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Preheat oven to 350F.
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Mix together all dry ingredients in small bowl.
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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.
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Once batter is combined, gently fold in blueberries.
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Add batter to lined muffin tins and bake for approximately 25 minutes or until firm and fork comes out clean.
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Let cool for 10 minutes and enjoy!
Recipe Notes
Store leftovers in airtight container in refrigerator for up to 3 days.
Have you ever used buckwheat? Let me know if you give this recipe a try! Leave me a comment below or tag me on Instagram @meghanlivingstone.
This recipe came out so good!!! I made a few changes. I used homemade applesauce instead of coconut oil, tapioca flour (was all out of arrowroot). So delicious!
I’m soooo happy you loved them!! Also glad your substitutions worked out well – I could eat the entire batch in one sitting! 😛 xoxo
These muffins were amazing! I made a few changes; I used two chia eggs since I can’t eat eggs, I added two more tablespoons of maple syrup and one tablespoon of coconut sugar ( I like things a little sweeter ;)) and mixed baking soda and baking powder!
I’m so happy they turned out great!! Chia eggs would work well too 😀
I made these this morning and they are really, really good!
Yay! So glad to hear you enjoyed them xx
I made your recipe using frozen berries. Instead of muffins, I baked it in a loaf pan in my toaster oven. It was delicious! My husband has Diabetes and liked the taste! Thank you.
Is t possible to omit the arrowroot flour?
Hey Rachel! Yep, you can. I just find the arrowroot gives them a nice texture 🙂
This looks so good! Can I make this recipe with different kinds of berries?
You definitely can!
Thanks for sharing! Does it keep long?
Hey Vanessa. They’ll keep for a few days — but you can freeze them for much longer!
This looks so good! Can I make with other kinds of berries?
Hey Suzanne – you certainly can 🙂