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!
Buckwheat is actually a seed and has a bit of a “nutty” flavor – it worked really well with these muffins – they were so soft too!
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Blueberry Buckwheat Muffins
Ingredients
- 2 cups buckwheat flour
- 2 cups water
- Juice of 2 lemons Or a couple TB of real whey, 1/4 cup or so of whole yogurt, or a couple TB of apple cider vinegar - these are soaking mediums
- 1/2 cup white rice flour (If grain free use almond flour or cassava flour
- 1/2 cup tapioca flour
- 1/2 cup soft butter or coconut oil
- 4 pastured eggs
- 1/2 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 1/2 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
(If grain free
or 
Instructions
- 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.
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Wow these look beautiful! I haven’t used buckwheat in so long, what a great idea!
Can’t wait to make these! I have all the ingredients except the tapioca flour. Do you think they would turn out well if I just subbed more rice or buckwheat flour for the tapioca?
Hi Kellee 🙂 It would work swapping it for rice flour most likely (do not do more buckwheat), although the texture will be a little different. Tapioca flour gives gluten free baking a softer feel – almost a gluten-y texture so it feels like real bread 😉
Hi Renee! I made these yesterday, a little differently. Here is what I firm I ground pre-soaked and dehydrated buckwheat groats into the 2 cups of flour. I added 1 cup of water and the juice of 1 lemon for moisture. I used palm shortening instead of butter and 2 flax eggs instead of regular eggs. And they still came out delicious! Thanks for another great recipe.
My son is GF and also Rice intolerant… so I bake a lot with buckwheat. Blueberries are his favourite so I’d love to try this recipe. What could I substitute the rice flour for? Cheers Gina
Hi Gina! Sure! You can use almond flour, oat flour, or sorghum flour. Oats can cross react with gluten though so just be mindful if he doesn’t tolerate oats not to opt for the oat flour. I hope that helps!
I love buckwheat anything! 🙂 Definitely going to have to try these.
Renee, I’m finally getting around to making these! Have you ever used frozen blueberries? Any change to the instructions?
Hi Natalia! I think that would work – I would put them in frozen though or the batter will turn purple 😉
Allow me to rave about this recipe for a moment. I am not a big baker and gluten-free baking scares me. However, I’m needing to overhaul my daughter’s diet and needed some nutrient-dense treats. These are perfect! They are just sweet enough and so soft and delicious. I made them following the recipe almost exactly, but I had to sub a little coconut oil for butter since I ran out. We also used frozen blueberries. I just made sure they were the small, wild variety and folded them in frozen. Also, I prefer these in mini-muffin form. They came out no problem when I oiled the muffin pan with a little coconut oil. Cooked up in about 20 minutes or so. My daughter ate 5! I will be exploring more of your recipes!
Hi Natalia! Thank you for the feedback! I’m so glad they worked out for you and that your daughter liked them!
Hello from Ireland! I’m dying to try these out. How many muffins does the recipe make? Thanks!
Hi Eleanor! 2 dozen!
OMG, imagining a yummy (and healthy) blueberry in my mouth – droooling!
Some of my favorite childhood memories were berry picking with my Grandfather! These muffins look hearty and delicious!
Love that!
Oh these look magical. I have some buckwheat flour in my pantry that will probably have this as its fate!
Great!
These look beautiful! I never baked with buckwheat flour before and now I want to try it out!
I imagine the buckwheat flour gives a nice toasted flavor to these lovely muffins ! Hmm…YUM !!
Yes a very sweet nutty flavor!
Buckwheat is my favorite grain and blueberries are ONE of my favorite berries. This is pretty much the best thing to bring two of my favorite things together like this. Yumm.
Aw man I loved picking berrie in the PNW as a kid. Love thei pics! These muffins look so hearty and delicious!
These look so good! I absolutely love blueberry muffins and these look perfect. I love the pictures of your girls picking the fresh berries- so sweet!
Thank you Jessica!
Do you have a completely grain free version of this? They look very tasty!!!
Hi Darryl! Yes – in the instructions you will see that you can swap the rice flour for almond flour. The buckwheat and tapioca are already grain free!
Such adorable pictures of your blueberry picking adventure! And the muffins look great, too. I’ve never baked with buckwheat but am intrigued!
Hi Renee!
I am loving the looks of this recipe! I want to experiment more with cleaner baking flours aside from just almond and coconut flour and I happen to love the taste of buckwheat so this recipe is totally up my ally! Question- would NOT soaking the flour for 8 hrs in some type of acid affect the outcome of the muffins? Though that step makes the muffins better for digestion, I wasn’t sure if it affected the actual taste or consistency of the muffins. And if the 8 hr part is removed would I still use 2 cups of water and 2 lemons (or the alternatives) as ingredients for the recipe itself?
Hi Hayley! The soaking doesn’t affect the taste, and I think you would use the same amounts of liquid for making the muffins without soaking. 🙂
Can you freeze these muffins?! And how many days do they last after thawed?! Taking them on road trip ! Any other road trip recipes to make ahead of time to take with us, Let me know! 🙂
Hi Stephanie! Yes, they freeze well. I would use them within a few days after they thaw, or they start to dry out. I hope that helps!
Hi Renee I’ve just made a batch and the batter is incredibly runny. It made 33 regular size muffins. They are cooking now fingers crossed! Just wondering if the batter is supposed to be so runny? Thanks heaps Sal 🙂
Hi Sally! What a bummer – how did they turn out? I am trying to picture the batter on this one as I haven’t made it since last summer – we are just now starting to get blueberries in Michigan and I”ll be making this again. THis recipe is one that I use multiple times every summer though, so I will be surprised if they don’t turn out if you followed all the ingredients correctly!
I had the same trouble! I added another 1/4 c of almond flour but that didn’t help much and I didn’t want to dry them out. There must be a typo somewhere. Did the author every respond to you, Sally about the recipe and the runny batter??
Hi Sally and Ilene – I have made these muffins according to this recipe as written multiple times (including a few weeks ago) without any issues – I’m not sure what is going on!
Hi,
I’m dying to try this recipe but don’t have tapioca flour. Can I substitute it with coconut flour? Will it affect the texture?
Thank you
Yes, coconut flour will give a completely different outcome than tapioca. Tapioca flour lends softness and coconut flour will definitely dry them out.
Delicious! I loved the part about starting the evening before by putting together the buckwheat, water and lemon juice. I only did half the recipe because it’s just my elderly mom and me. So I added a TBSP of fresh lemon juice and a TBSP of homemade kombucha vinegar (actually an oops, let it sit for too many days 😶). That’s twice the amount of acid called for in the recipe. I always do something like that when I make half a recipe. But it didn’t do any harm. The next morning I added a 1/4 cup of polenta corn meal and a 1/4 cup of Bob’s Red Mill 1 to 1 gluten free flour, the coconut oil, local maple syrup, 2 eggs etc as well as some chopped walnuts. My preference would be to use fewer blueberries next time but that’s a matter of personal taste. I was already in my head making the next batch with chopped up peaches. Gluten free baking is not predictably successful. I’ve made some awful stuff. So when I find a recipe that works, it’s definitely a KEEPER!
Hi Ann! I totally understand about the GF Baking – I agree! I’m so glad you were able to use this recipe in a way that works for you and your mom! And peaches sound amazing!