By Martha Rose Shulman
- Total Time
- About 45 minutes
- Prep Time
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
- Rating
- 4(279)
- Notes
- Read community notes
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Featured in: A Hodgepodge of Muffins, All Gluten-Free
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Ingredients
Yield:12 muffins (⅓ cup muffin tins)
- 180grams (1¼ cups, approximately) buckwheat flour
- 100grams (¾ cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix
- 10grams (2 teaspoons) baking powder
- 5grams (1 teaspoon) baking soda
- 3½grams (½ rounded teaspoon) salt
- 2eggs
- 125grams (⅓ cup) honey
- 360grams (1½ cups) buttermilk
- 75grams (⅓ cup) canola or grape seed oil
- 5grams (1 teaspoon) vanilla extract
- 170grams (6 ounces/1 cup) blueberries
- 10grams (1 tablespoon) poppy seeds (more to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
200 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 5 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
Step
2
In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
Step
3
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Ratings
4
out of 5
279
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Cooking Notes
Marjorie L
These were delicious. I used frozen wild blueberries, which tend to make the batter blue-ish, but the dark buckwheat flour makes them cook to a rich dark brown.
I also added some chopped nuts and chopped candied ginger. The ginger is excellent with the buckwheat.
Naomi
I used a mix of ground oat flour, almond flour, and a few tablespoons each coconut flour and corn starch. Instead of buttermilk, I used almond milk plus a few tablespoons lemon juice. Homemade date paste for part of the honey. And melted butter instead of oil. Added about a teaspoon ground ginger.
These turned out great! Nutty and slightly sweet. The texture was really nice and they held their shape surprisingly well. Impressed b/c my forays into gluten-free baking don't always go well!
Chantal
I don't normally comment, but these muffins had a delicacy of crumb that I don't normally find in GF baking. The addition of diced candied ginger was genius - without that, the flavour may have been lacking. Definitely a keeper!
Gaby
My only swap was 1/3 brown sugar instead of honey. I made 6 jumbo muffins and 4 regular sized. Came out perfect- leaving the jumbos in for a few extra minutes. Very surprised how light and fluffy they were. Tastes like a buckwheat pancake in a muffin. Drizzled some maple syrup on top before I devoured it. Heavenly!!!
Sarah Banks
Amazing!! Added lemon juice and a tsp of coconut flower. The cook time was a lot shorter
mermaidesque
I did a combo of blueberry, raspberry and toasted walnuts and hazelnuts. Added in some almond flour as I was short on buckwheat. Used coconut yoghurt and dairy milk. They were moist and delicious!
mermaidesque
These worked out very well with a lot of adaptations. I added toasted pecans, grated lemon, a little bit of grated ginger Instead of blueberries i used fresh apricots and raspberries. I used the indicated amount of buckwheat, flour, and then mixed the other part with oat flaxseed and almond. I also substituted the buttermilk for coconut yogurt and milk combination and I used maple syrup instead of honey Come to think of it. Almost a new recipe. Lol.
Kate
I used 50g oat flour and 50g potato starch and it worked great.
Dee M
So we think our buckwheat flour was just quite different than others or that used in the recipe, our muffins came out very fluffy and rather light in color. Flavor is generally unremarkable. Rather disappointed in these as written, will not make again.
Laurel
Paper muffin liners are not an option. The muffins stick to the paper. I added 3 T of candied ginger and the flavor was not noticeable. I found these muffins pretty boring. They need more sweetener, more salt…you have to really love buckwheat. I will not try them again.
msklein121
Or maybe try with some stewed apples and cinnamon instead of the poppyseeds…
lucy
Good — but needed something. I didn’t think the lovely buckwheat flavour came through. I like to stick with the original recipe first time through, but will pimp this when I make this again - defo walnuts and maybe the ginger. Granted, I may lose even more of the buckwheat goodness, but there you are.
Jennifer S
Love these. Very simple and easy to make, the crumb is lovely, and the muffins are just moist enough. These are legit healthy breakfast muffins, not desert masquerading as breakfast! Subbed in maple syrup for the honey, as I suffer from IBS, but otherwise made as directed. I plan to double the poppy seed quantities next time.
Gina’s Notes
Used King Arthur’s Gluten Free Measure for Measure Flour. Batter seemed runny at first but quickly started to thicken.Sprayed muffin tin heavily with PAM. Don’t use paper liners.Baked for 25 minutes.
Tyler
anyone think this would work as a loaf?
Rob of the Laurel Highlands of Pennsylvania
I pick blueberries in the Laurel Highlands @ Degelman Farms in late July & freeze them. I find it best to rinse the frozen blueberries in a colander under cold running water. Place on paper towels to drain before adding to the batter. This way the batter is not bluish. What an excellent new G-f recipe to share at Christmas time for Family members that either have Celiacs or have a sensitivity to gluten. Thank you. They are delicious ! Cheers
covid shut-in
This was good! I just used normal AP flour bc I’m not gluten free. I used frozen mixed berries instead of blueberries and added pecans.
bee
Delicious! Not too sweet. Substituted Red Fife flour for the AP and semi-sweet chocolate chips for the blueberries. Because. Also, used yogurt and milk instead of the buttermilk. Would definitely make these again.
Megan
These are great muffins! I made mine vegan: subbed flax egg for eggs and agave for honey. I also created my own gf flour mix with parts: gf oat flour, almond flour and arrowroot starch. Last, I swapped strawberries for blueberries and tastes divine!
Chantal
I don't normally comment, but these muffins had a delicacy of crumb that I don't normally find in GF baking. The addition of diced candied ginger was genius - without that, the flavour may have been lacking. Definitely a keeper!
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