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Blueberry Buckwheat Muffins

August 1, 2015

A delicious on the go breakfast using nourishing buckwheat and loaded up with sweet, juice blueberries!

Blueberry Buckwheat MuffinsLast 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.

Blueberry Buckwheat MuffinsEvery 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.

Blueberry Buckwheat Muffins


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!

Blueberry Buckwheat MuffinsBlueberries 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!

Blueberry Buckwheat MuffinsBuckwheat is actually a seed and has a bit of a “nutty” flavor – it worked really well with these muffins – they were so soft too!

Blueberry Buckwheat MuffinsProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Print Recipe
5 from 9 votes

Blueberry Buckwheat Muffins

A delicious on the go breakfast using nourishing buckwheat and loaded up with sweet, juicy blueberries!
Prep Time10 minutes
Cook Time30 minutes
Soak8 hours
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry buckwheat muffin recipe, blueberry buckwheat muffins, buckwheat muffins
Servings: 12 muffins
Author: Renee -


  • 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


  • 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!

More real food recipes you might like ::
The Ultimate Breakfast Cookie

Blueberry Breakfast Bars

Blueberry Breakfast Bars :: Gluten, Nut, & Refined Sugar Free // Raising Generation Nourished
Simple Cinnamon Granola

Lemon Breakfast Cookies

Lemon Breakfast Cookies :: Gluten, Nut & Refined Sugar Free With Grain/Egg/Dairy Free Options
Apple Harvest Breakfast Bars


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  • Reply Emily @ Recipes to Nourish August 2, 2015 at 2:15 pm

    Wow these look beautiful! I haven’t used buckwheat in so long, what a great idea!

  • Reply kellee August 3, 2015 at 3:17 pm

    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?

    • Reply Renee Kohley August 3, 2015 at 3:23 pm

      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 😉

  • Reply Emily August 4, 2015 at 11:07 am

    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.

  • Reply Gina Kastrissios August 4, 2015 at 9:06 pm

    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

    • Reply Renee Kohley August 5, 2015 at 7:37 pm

      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!

  • Reply Raia August 5, 2015 at 6:50 pm

    I love buckwheat anything! 🙂 Definitely going to have to try these.

  • Reply Natalia December 14, 2015 at 10:23 pm

    Renee, I’m finally getting around to making these! Have you ever used frozen blueberries? Any change to the instructions?

    • Reply Renee Kohley December 15, 2015 at 6:34 am

      Hi Natalia! I think that would work – I would put them in frozen though or the batter will turn purple 😉

  • Reply Natalia December 18, 2015 at 11:30 am

    5 stars
    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!

    • Reply Renee Kohley December 19, 2015 at 9:04 am

      Hi Natalia! Thank you for the feedback! I’m so glad they worked out for you and that your daughter liked them!

  • Reply The 12 Best Recipes for Using Gluten-Free Buckwheat - Natural Organic Families February 23, 2016 at 2:30 pm

    […] Blueberry Buckwheat Muffins […]

  • Reply Eleanor January 26, 2017 at 11:47 am

    Hello from Ireland! I’m dying to try these out. How many muffins does the recipe make? Thanks!

  • Reply Tina July 3, 2017 at 8:58 pm

    OMG, imagining a yummy (and healthy) blueberry in my mouth – droooling!

  • Reply Holley @ July 3, 2017 at 9:22 pm

    5 stars
    Some of my favorite childhood memories were berry picking with my Grandfather! These muffins look hearty and delicious!

  • Reply Michele Spring July 4, 2017 at 6:23 pm

    Oh these look magical. I have some buckwheat flour in my pantry that will probably have this as its fate!

  • Reply Jean July 4, 2017 at 7:19 pm

    5 stars
    These look beautiful! I never baked with buckwheat flour before and now I want to try it out!

  • Reply ChihYu July 7, 2017 at 10:28 pm

    5 stars
    I imagine the buckwheat flour gives a nice toasted flavor to these lovely muffins ! Hmm…YUM !!

  • Reply Anya July 8, 2017 at 7:04 pm

    5 stars
    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.

  • Reply Cristina Curp July 9, 2017 at 1:57 am

    5 stars
    Aw man I loved picking berrie in the PNW as a kid. Love thei pics! These muffins look so hearty and delicious!

  • Reply Jessica DeMay July 9, 2017 at 12:56 pm

    5 stars
    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!

  • Reply Darryl Edwards July 10, 2017 at 6:45 am

    Do you have a completely grain free version of this? They look very tasty!!!

    • Reply Renee Kohley July 10, 2017 at 7:19 pm

      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!

  • Reply Becky Winkler September 25, 2017 at 9:41 pm

    Such adorable pictures of your blueberry picking adventure! And the muffins look great, too. I’ve never baked with buckwheat but am intrigued!

  • Reply Hayley March 30, 2018 at 1:34 pm

    5 stars
    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?

    • Reply Renee Kohley April 4, 2018 at 5:40 pm

      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. 🙂

  • Reply Stephanie June 18, 2018 at 11:37 am

    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! 🙂

    • Reply Renee Kohley June 23, 2018 at 8:30 pm

      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!

  • Reply Sally July 20, 2018 at 7:43 pm

    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 🙂

    • Reply Renee Kohley July 26, 2018 at 11:57 am

      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!

    • Reply Ilene April 5, 2020 at 10:38 am

      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??

      • Reply Renee Kohley April 6, 2020 at 5:13 pm

        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!

  • Reply Weekend baker February 20, 2019 at 9:41 am

    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

    • Reply Renee Kohley February 26, 2019 at 4:46 pm

      Yes, coconut flour will give a completely different outcome than tapioca. Tapioca flour lends softness and coconut flour will definitely dry them out.

  • Reply Ann R August 4, 2020 at 5:31 pm

    5 stars
    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!

    • Reply Renee Kohley August 22, 2020 at 2:18 pm

      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!

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