Gluten-free baking is easy with these buckwheat muffins. Add blueberries and nuts or chocolate to make custom muffins to freeze.
I love recipes like this one - you can use any combination of flour to make these gluten-free or not. You can add blueberries or other tasty tidbits. Make a single batch or double it. The sky's the limit here!
If you are experimenting with bulk shopping, make sure and stock up on buckwheat. I love using it as a whole grain that's gluten-free. You can easily make Buckwheat Pancakes or try out a Gluten-Free Chocolate Cake.
Key Ingredients
Flour - This is a great recipe for adding whole grains to your family's diet. Everyone loves muffins, so the whole grain "bite" is easier to stomach. Use a combo of whole wheat and buckwheat.
Sugar - Organic cane sugar is an easy way to bake with a familiar ingredient.
Yogurt - Yogurt (or sour cream!) adds a great tanginess to the batter so they aren't overly sweet.
Fat - Melted butter or coconut oil work very well here.
Mix-ins - Blueberries are standard fare in my house, and a handful of nuts pairs wonderfully. Feel free to try chocolate or other favourites.
How to Make Gluten-Free Blueberry Muffins
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk dry ingredients together.
Step 2: Whisk wet ingredients together very well.
Step 3: Combine wet and dry until just combined.
Step 4: Fold in desired additions.
Step 5: Grease or line a muffin tin and fill halfway.
Step 6: Bake until golden and delicious.
FAQs
If you are using all buckwheat, then yes, gluten-free! Sounds funny when wheat is in the name but this grain isn't a cereal like your wheat, barley, and rye, so it's safe to consume with gluten issues. You can also use a 1-to-1 gluten-free baking blend in place of regular wheat flour.
Absolutely! I love whole grains and grinding them myself because most bags of "whole wheat" flour at the store aren't as healthy as you'd think. They have parts of the grain removed and vitamins and minerals added back in. Grinding your own means you get all the good fibre parts of the grain. Soft white wheat will have a lighter taste and is perfect when you are baking without yeast.
Muffins are so easy to bake, I pretty much always make at least double. We can eat once batch right away and put the other in the freezer. It's perfect for busy days (just thaw on the counter overnight) or grabbing when a friend is having a rough go. Let cool completely before bagging up or placing in a container to freeze for a couple months. I only keep them on the counter for about two days but that's all they last in our house!
Photos by Dante from Shire by the Sea
More Muffin Recipes
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Buckwheat Muffins
Ingredients
- 120 grams buckwheat flour 1 cup
- 160 grams whole wheat flour 1 cup
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ cup granulated sugar
- ½ cup plain yogurt or sour cream
- ½ cup melted butter olive oil, or coconut oil
- ¼ cup milk
- 2 large eggs
Optional Add-ins:
- 1 cup blueberries
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F.
- In a large bowl whisk dry ingredients: flour), baking powder, baking soda, salt, cinnamon.
- In a separate bowl whisk together wet ingredients: butter, milk, yogurt, eggs, vanilla, and sugar.
- Combine wet with dry ingredients until just incorporated and add fruit or nuts at this point, folding into mix.
- Grease muffin pans or add muffin papers and fill to ½ inch below top .
- Bake for 18-20 minutes, testing with a toothpick at 15 minutes to see if comes out clean. Ovens vary so be cautious not to over bake.
- Let cool in pan for 5 minutes before removing to a rack to cool completely.
Notes
- Eat within 2 days unrefrigerated. They can be kept up to 4 days in the fridge or frozen for 2 months.
- You may use any combination of flours here. All buckwheat or all whole wheat or any mix. I use soft white wheat if grinding my own.
- Keep in mind that buckwheat IS gluten free so these are only GF if you use all buckwheat. You can also use a 1-to-1 GF baking blend in place of whole wheat flour.
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