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Buckwheat Blueberry Muffins

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Buckwheat Blueberry Muffins

My healthy buckwheat blueberry muffins are a great travel snack as it stays moist for days. I love eating these as a breakfast muffin with my espresso coffee. I have made this recipe gluten-free by adding in buckwheat flour but feel free to tweak the recipe to work with whatever flour you prefer or have on hand. I have also included finely chopped fresh apples, ground flax powder and oats, so they add extra fibre and are dairy-free too.  If you would like to make them vegan swap out the eggs for flax eggs. I hope you enjoy them as much as I do. They are perfect for taking when I travel, as they keep moist for days. Makes 24-30 small muffins.

This recipe makes 24-30 small muffins

Ingredients

  • Buckwheat flour – 200g (1 1/3 cup + 1.5 tbsp)
  • Vegetable Oil – 250ml (1 cup)
  • Eggs – 2
  • Gluten-free Rolled Oats (soaked in 3/4 cup boiling water 10mins) – 50g (1/3 cup)
  • Blueberries (Fresh or frozen) – 100g  (1 cup)
  • Brown sugar – 150g (1/2 cup + 1 tbsp)
  • Maple Syrup – 63ml (1/4 cup)
  • Ground cinnamon – 2
  • Ground ginger – 1/2 tsp
  • Bicarbonate of soda – 1 tsp
  • Ground flax seeds – 2 tbsp
  • Chopped Apples – 100g (1 cup or 3 small apples)

Method

  1. Preheat oven to 180˚ C / Fan-forced 170˚C.
  2. Add small cupcake/muffin paper liners to your cupcake/muffin trays.
  3. In a large bowl beat vegetable oil and sugar until mixed. Whisk your eggs, then mix them into the oil and sugar mixture. Now add in the maple syrup and combine.
  4. In a separate bowl whisk the flour, cinnamon, ginger, flax powder, bicarbonate of soda.
  5. Fold into the wet ingredients until combined including the oats. Once combined, gently fold in the blueberry and finely diced apples.
  6. Using a soup spoon to place the batter into prepared tray.
  7. Bake in preheated oven for 15 to 20 minutes. Cool cake in the tin for 10 minutes before removing.

Sue Maree P Baking Tips

  • Flour – swap out buckwheat flour for regular flour or spelt flour
  • Vegan – swap out the egg for flax egg, 1/4 cup of mashed banana or 1/4 cup plain yoghurt
  • Oil – reduce oil and add 1/2 cup of plant based milk
  • Berries – swap out blueberries for raspberries or other fruit
  • Sugar – reduce brown sugar and add more maple syrup
  • Spice – change the spice to vanilla or mixed spice or citrus zest