Buckwheat Blueberry Muffins
Blueberry buckwheat muffins are naturally gluten-free, filled with juicy wild blueberries, fluffy, moist, and the best quick breakfast you will ever taste!
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Servings: 12
Ingredients
- 1 ½ cups buckwheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup plain yogurt
- 1/3 cup vegetable oil
- 1 egg beaten
- 1/3 cup cow’s milk
- ¼ cup light brown sugar or maple sugar
- ¼ cup maple syrup
- 1 cup frozen wild blueberries
Instructions
- Preheat the oven to 350°F. Line a muffin pan with papers.
- In a bowl, add flour, baking soda, baking powder, and salt. Mix together and set aside.
- In a second bowl, mix together yogurt, oil, egg, milk, sugar, and maple syrup.
- Gently fold the dry ingredients into the wet ingredients.
- Gently fold the blueberries into the batter.
- Scoop the batter into the prepared muffin tin using a ¼ cup scoop for each muffin, filling 2/3 each.
- Bake for 20-25 minutes, until a toothpick inserted comes out clean.
- Remove from oven, cool on a rack before serving.