Buckwheat and Blueberry Muffin

Buckwheat is a seed making it wheat and gluten free, perfect for anyone with sensitives or allergies.  I also like to use alternatives to cows milk as often as possible so this recipe is a favourite in our house.

Buckwheat flour is a great alternative to plain flour for baking, its one of my many pantry staples.  Even though I do not have a wheat or gluten allergy or intolerance, I regularly use Buckwheat flour for pancakes, sweet and savoury cookies and muffins etc.

  • 1 and a 1/3 cups of buckwheat flour
  • 1/2 cup of sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of Himalayan pink salt or other salt of choice
  • 1 cup of almond milk or other milk of choice
  • 2 eggs
  • 1/2 cup of butter
  • 8 ounces of frozen blueberries or other fresh/frozen berries of choice
  • 12 paper muffins cases and muffin tray

  1. Preheat your oven to about 375f.  Line your muffin tray with paper muffin cases
  2. Cream together milk, butter and eggs.
  3. Add in the buckwheat flour, sugar, baking powder, baking soda, cinnamon and salt until a smooth batter forms
  4. Fold in the blueberries slowly, do not mix the batter up too much.
  5. Spoon the batter into the muffin cases and bake for about 15-20mins or until cooked and golden in colour.
  6. Leave to cool for a few minutes on a wire rack before eating!!

#buckwheatflour #glutenfree #wheatfree #almondmilk

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