Go Back
–+ servings
An aerial image of a gluten free buckwheat muffin with blueberries on top. The muffin sits on a dark steel backdrop

Buckwheat muffins (gluten free)

Xanthan gum free, nut free, egg free, vegan option, dairy free option
Makes 8-9 muffins with an 80ml capacity muffin hole tin
*Cups are in Australian cups. Use gram and ml for international accuracy.
4.50 from 2
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert, Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 9 muffins

Equipment

  • 80ml (1/3 cup) capacity muffin tin (I use 2 X 6 cup capacity silicon muffin tins)

Ingredients
  

  • 150 g light buckwheat flour
  • 100 - 125 g light brown sugar
  • 2 g baking soda (1/4 teaspoon)
  • 2 g baking powder (1/4 teaspoon)
  • 2 g cinnamon powder (1 teaspoon)
  • 200 g thick Greek yoghurt or plain thick vegan yoghurt of choice (see notes)
  • 75 g unsalted butter melted (regular or plant based)
  • 125 ml (1/2 cup)* milk of choice
  • 125 g fresh or frozen blueberries or other choice of mix ins see notes
  • Granulated sugar to finish

Instructions
 

  • Preheat the oven to 200C/400F. Grease or line 8-9 80ml capacity muffin holes.
  • In a medium mixing bowl, whisk together the dry ingredients until combined.
  • Add the wet ingredients except the mix ins and whisk until a smooth batter forms. It should be a uniform colour with no lumps, and about the consistency of pancake batter. It should be thick enough to just stay on the spoon as you fill the muffin holes. If it looks dry or very thick, add 60ml+ more milk to achieve the described consistency.
  • Add the mix ins, reserving some for the tops of the muffins.
  • Divide the mixture into the muffin holes, filling them to just below the rim of the muffin hole. Top the muffins with the remaining blueberries or mix ins and finish with a sprinkle of granulated sugar.
  • Bake for 20-25 muffins or until cooked through and golden brown. Allow to cool for 10 minutes before transferring to a wire cooling rack.
  • Leftovers keep well in an airtight container in the fridge and can also be frozen.

Notes

  • These muffins are just sweet. How much sugar you add depends on the yoghurt and mix ins you use.
  • A sweetened yoghurt will need less sugar than a plain one. That said, plain lactose free yoghurt tends to be sweet as the lactose is converted to sugars.
  • Every bag of buckwheat flour will have a slightly different level of absorbency. Use your intuition and add liquid to suit your batter. If it doesn’t look like it should (as described in the recipe) add more liquid to suit.
  • Fresh and frozen berries work well in these muffins.
Keyword buckwheat blueberry muffins, buckwheat flour muffins, gluten free buckwheat muffins, gluten free egg free muffins
Tried this recipe?Let us know how it was!