Buckwheat blueberry muffins are an easy breakfast or snack to make at home. They’re filled with juicy blueberries, bright lemon zest, and a hint of vanilla.
Heather's recipe summary
Flavor/texture: Tender muffins made with nutty buckwheat flour, juicy blueberries, and lemon zest.
What is buckwheat? Buckwheat is a grain-like seed that's ground to make flour. It's not a 'wheat' at all, despite the name, and does not contain gluten.
Yield: 14 muffins
Similar to: Chocolate Chip Muffins and Banana Nut Muffins
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Ingredients and substitutions
- Buckwheat flour - This recipe is written to be made with dark buckwheat flour, which has more fiber, protein, and minerals than light buckwheat flour. I haven't tested this recipe with light flour, so I can't say how your muffins would turn out with this substitute.
- Lemon zest - Optional, but recommended for a touch of bright citrus flavor.
- Blueberries - Fresh or frozen blueberries work in this recipe. If you have frozen blueberries on hand, allow them to thaw first and discard excess juices.
How to make buckwheat muffins
- Whisk dry ingredients and wet ingredients in separate bowls.
- Make a well in the center of the dry ingredients and stir in the wet ingredients. Add blueberries and mix to incorporate.
- Divide batter between 14 paper liners.
- Bake until the muffins pop back when gently pressed on top.
Heather's Top Tip
To test for doneness, gently press the top of your baked good. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Quick breads (baked goods made with chemical leavening) are done when they reach 200F in the center.
Tips and tricks
Muffins sticking to the liner? - Allow your muffins to cool completely before unwrapping. Hot muffins stick to the liner.
Fill liners about ¾ full - Fill your paper liners about ¾ full, more than you'd add to a cupcake liner. This ensures a nice domed top after baking.
Mix-ins - Blueberries can be substituted with raspberries, cubed apple, walnuts, or dried fruits.
Frequently asked questions
Yes, this recipe is gluten-free as written.
This recipe was developed specifically for buckwheat flour. If you have all-purpose flour on hand, try my recipe for Chocolate Chip Muffins and substitute the chocolate chips with blueberries, adding the lemon zest to the wet ingredients.
Recommended
📖 Recipe
Buckwheat Blueberry Muffins
Ingredients
- 2 cups (240 g) dark buckwheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- ¾ cup (170 g) whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 6 ounces (170 g) blueberries, about 1 cup (if frozen, thaw first)
Instructions
- Preheat oven to 350℉ and grease or line a muffin pan and set aside.
- In a large bowl, whisk together buckwheat flour, baking powder, and salt. Set aside.
- In a separate bowl, add sugar, oil, eggs, milk, vanilla, and lemon zest. Stir until fully combined. Make a well in the center of the dry ingredients, add the wet ingredients, and stir until just incorporated.
- Divide batter between 14 standard muffin cups.
- Bake for about 17-19 minutes, or until muffins pop back when gently pressed on top. If an indent is left, your muffins need more time.
- Transfer to a cooling rack to allow to cool completely before unwrapping and/or serving.
Equipment Recommendations
Notes
- Storage: Muffins will keep at room temperature in a sealed container for 3 days.
- Freezing: Baked muffins can be stored in the freezer for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight or place on the countertop for 1 to 2 hours.
- Frozen blueberries: If using frozen blueberries, thaw first, drain, then toss in 1 tablespoon of flour before gently folding into the batter.
- Mix-ins: Add ½ cup chopped pecans or walnuts along with the blueberries, or substitute the lemon zest with orange zest or cinnamon.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!