Buckwheat Blueberry Muffins

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.

Prep Time 10

Cook Time 19

Total Time 29

Servings muffins

Author Heather

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.

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.

Nutrition