A delicious on the go breakfast using nourishing buckwheat and loaded up with sweet, juice blueberries!
Last weekend we enjoyed harvest season for Michigan blueberries! There is just something about the climate here (or ridiculous winters?!) that makes for some of the best blueberry growing in the nation right here along Lake Michigan.
Every year we go picking the second to last weekend in July at a sweet family’s farm just a 7 minute drive from our home. My oldest is getting even more helpful as the years go by – and it was fun to have a brand new toddler on hand this year to show where the berries grow.
Last year I showed you how we used our blueberries for jam, and while I still made some jam this year, I didn’t make quite as much as usual. I have more of a need this year to just keep them around to eat fresh for the next 2 weeks, and freeze the rest for smoothies, oatmeal add-ins, and yogurt for school lunches.
I did want to make some blueberry muffins to store away for quick pull out breakfasts, and I decided that instead of triple batching my usual GF blueberry muffins for the freezer, that this year I wanted to have more variety in ingredients. So I made one batch of my regular ones, and this is a brand new recipe!
Blueberries and buckwheat are a match made in heaven, so these muffins really turned out well! We make blueberry buckwheat pancakes the weekend after picking so I thought muffins wouldn’t be too difficult to figure out!
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- 2 cups buckwheat flour
- 2 cups water
- Juice of 2 lemons (Or a couple TB of real whey, ¼ cup or so of whole yogurt, or a couple TB of apple cider vinegar - these are soaking mediums)
- ½ cup white rice flour (If grain free, use almond flour or cassava flour
- ½ cup tapioca flour
- ½ cup soft butter or coconut oil
- 4 pastured eggs
- ½ cup maple syrup (Or more - taste the batter to sweeten to your family's preference - Keep in mind this batch makes 2 dozen muffins - so while ½ cup seems like a lot it is really spread out!)
- 2 tsp aluminum free baking powder
- 2 tsp almond extract (vanilla extract would be fine too - the almond extract is so amazing though!)
- 3 cups fresh blueberries
- The night before you want to make the muffins, put the buckwheat flour, water, and lemon juice in a large mixing bowl, combine, and let it sit in a warm spot in your kitchen overnight 8-12 hours. This soaking process breaks down the phytic acid in the flour so it is easier on the gut, and also makes the nutrients in the buckwheat more available to absorb into the body.
- The next morning, add the rest of the ingredients EXCEPT the blueberries into the bowl, and blend with hand beaters to combine.
- Fold in the blueberries.
- Scoop the batter into silicone muffin cups or a buttered muffin tin and bake at 350 degrees for 30 minutes. Let the muffins cool before handling them.
For more real food breakfast ideas, follow my Breakfast Ideas Board on Pinterest!
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