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Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins

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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.

Ingredients

  • 180

    grams (1 1/4 cups, approximately) buckwheat flour

  • 100

    grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix

  • 10

    grams (2 teaspoons) baking powder

  • 5

    grams (1 teaspoon) baking soda

  • 3 ½

    grams (1/2 rounded teaspoon) salt

  • 2

    eggs

  • 125

    grams (1/3 cup) honey

  • 360

    grams (1 1/2 cups) buttermilk

  • 75

    grams (1/3 cup) canola or grape seed oil

  • 5

    grams (1 teaspoon) vanilla extract

  • 170

    grams (6 ounces/1 cup) blueberries

  • 10

    grams (1 tablespoon) poppy seeds (more to taste)

  • Nutritional Information
    • Nutritional analysis per serving (12 servings)


      201 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 5 grams protein; 32 milligrams cholesterol; 364 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.
      Powered by Edamam

Preparation

  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.
  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.
  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.
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