Blueberry Buckwheat Muffins
A delicious on the go breakfast using nourishing buckwheat and loaded up with sweet, juicy blueberries!
Servings: 12 muffins
- 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.