Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
- Total Time
- About 45 minutes
- Prep Time
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
- Rating
- Comments
- Read comments
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Ingredients
- 180grams (1¼ cups, approximately) buckwheat flour
- 100grams (¾ cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix
- 10grams (2 teaspoons) baking powder
- 5grams (1 teaspoon) baking soda
- 3½grams (½ rounded teaspoon) salt
- 2eggs
- 125grams (⅓ cup) honey
- 360grams (1½ cups) buttermilk
- 75grams (⅓ cup) canola or grape seed oil
- 5grams (1 teaspoon) vanilla extract
- 170grams (6 ounces/1 cup) blueberries
- 10grams (1 tablespoon) poppy seeds (more to taste)
Nutritional analysis per serving (12 servings)
200 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 5 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.
- Step 2
In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.
- Step 3
Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.
Private Notes
Comments
These were delicious. I used frozen wild blueberries, which tend to make the batter blue-ish, but the dark buckwheat flour makes them cook to a rich dark brown.
I also added some chopped nuts and chopped candied ginger. The ginger is excellent with the buckwheat.
I used a mix of ground oat flour, almond flour, and a few tablespoons each coconut flour and corn starch. Instead of buttermilk, I used almond milk plus a few tablespoons lemon juice. Homemade date paste for part of the honey. And melted butter instead of oil. Added about a teaspoon ground ginger.
These turned out great! Nutty and slightly sweet. The texture was really nice and they held their shape surprisingly well. Impressed b/c my forays into gluten-free baking don't always go well!
I don't normally comment, but these muffins had a delicacy of crumb that I don't normally find in GF baking. The addition of diced candied ginger was genius - without that, the flavour may have been lacking. Definitely a keeper!
In short, great texture, mild flavor, good base to tweak, easy. Used frozen blueberries - sat out for a few minutes, tossed in 1 T buckwheat flour before adding to batter to keep from sinking to the bottom. Following the advice of many comments I tried to bump up the flavor with 1/2 t ginger powder and 3/4 t cardamom - still mild. Didn't have buttermilk, subbed 2/3 kefir, 1/3 milk. Texture is very nice, light, fluffy, poppy seeds pop is nice but not critical. Lightly sweet.
These had a pleasant texture but not much flavor - a bit disappointing. I would not make them again.
Surprised these were so light and moist with lovely crunch from the poppy seeds. Used kefir instead of buttermilk. Will make again because my fellow diner loved them.