Blueberry Buckwheat Muffins
Wholesome Blueberry Buckwheat Muffins for a nutritious boost to your snack repertoire! These muffins marry wholesome ingredients with delicious flavor–these will quickly become a favorite.
Ingredients
Units
Scale
- 1 cup buckwheat flour
- 1 cup all-purpose flour (you can sub an equal amount of almond flour if gluten-free)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup plain, full-fat yogurt
- 2/3 cup brown sugar
- 1/2 cup salted butter, melted
- 1 tsp vanilla
- 1 cup frozen or fresh blueberries
- turbinado sugar (optional for topping)
Instructions
- Preheat oven to 400F.
- Whisk buckwheat flour, all-purpose flour, baking powder, baking soda and salt in a small mixing bowl. Set aside.
- In a larger mixing bowl, whisk together the eggs, brown sugar, yogurt, vanilla and melted butter until smooth.
- Add the dry ingredients to the bowl with the egg mixture and whisk just until combined.
- Gently stir in the blueberries, be careful not to over mix.
- Line a 12 cup muffin tin with liners and divide the batter evenly amongst the cups. You can top each muffin with extra blueberries at this point if you wish.
- Bake for 15-17 minutes, until a toothpick inserted into the center comes out clean. Remove from the tin once cool enough to touch and let them finishing cooling on a wire rack before storing/serving. You can of course enjoy these warm, but I actually prefer them cooled!
- Enjoy!
Find it online: https://www.figjar.com/blueberry-buckwheat-muffins/