Table of Contents
Enjoy a delightful and healthy treat with these Sweet Buckwheat Muffins packed with juicy blueberries and a refreshing hint of lemon zest. Perfect for breakfast, snacks, or a light dessert, these muffins combine wholesome ingredients with vibrant flavors.
Ingredients Needed
- 1 ½ cups buckwheat flour
- ½ cup maple syrup or honey
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 cup almond milk or other plant-based milk
- ⅓ cup coconut oil or melted butter
- 2 eggs
Instructions for Preparation
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt. In another bowl, combine the eggs, almond milk, maple syrup, and melted coconut oil. Mix well until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries and lemon zest. Do not overmix to keep the muffins light and fluffy.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before serving.
Health Benefits and Tips
These muffins are rich in fiber and antioxidants thanks to buckwheat and blueberries. Buckwheat is also gluten-free and provides essential minerals like magnesium and manganese. The lemon zest adds a bright flavor and vitamin C boost.
For added flavor, consider sprinkling a little extra lemon zest on top before baking or adding a handful of chopped nuts for crunch. These muffins can be stored in an airtight container for up to two days or frozen for longer storage.