These Buckwheat Blueberry Muffins are healthy vegan, gluten-free blueberry muffins with a moist crumb, juicy blueberries, and a delicious earthy, nutty flavor from buckwheat flour and almond flour. Bonus, they each contain over 5 grams of protein and no refined sugar.
These buckwheat flour muffins are vegan, gluten-free, and refined-sugar-free. They are one the healthiest vegan breakfast muffins ever. Buckwheat is one of the best plant-based protein sources like soy or quinoa. It’s called a complete plant-based protein, meaning that it contains all the nine essential amino acids that the body can’t produce.
These buckwheat muffins also have no refined sugar, keeping the net carbs per serving very low to keep your blood sugar level steady through the day. Finally, this buckwheat muffin recipe includes almond flour, which adds healthy fat and many important nutrients to a vegan diet like biotin, zinc, manganese, potassium, and calcium.
Therefore, one of these gluten-free buckwheat muffins makes a great recipe for a healthy balanced vegan breakfast.
Ingredients and Substitutions
You need a good amount of wholesome ingredients to make these healthy blueberry muffins, including:
- Buckwheat Flour – The color of buckwheat flour is very different from one country to another. My buckwheat flour here in New Zealand has a light grey color which is why the muffins keep a lightly golden crumb.
- Unsweetened Almond Milk – Or any non-dairy milk you love like oat milk or soy milk.
- Apple Cider Vinegar – or lemon juice.
- Almond Flour – I don’t recommend an almond meal in this recipe. It makes the muffins very dense and gritty in texture. The best is to use ultra-fine almond flour.
- Unrefined Cane Sugar or any crystal sweetener you love, like coconut sugar or erythritol, for a diabetes-friendly option. Don’t use a liquid sweetener like maple syrup, or the batter will be very dense and heavy.
- Baking Powder and Baking Soda – for a fluffy texture.
- Cinnamon – for flavor.
- Blueberries – fresh or frozen.
- Peanut Butter – or almond butter, sunflower seed butter, or tahini.
- Melted Coconut Oil or light olive oil to decrease saturated fat or any vegetable oil you like.
- Vanilla Extract – for flavor.
These vegan blueberry muffins use almond flour to add a lighter texture to the muffins. You can’t make vegan muffins with 100% buckwheat flour, or the texture will be too dense and gummy. However, if you can’t have nuts, you can replace the almond flour with the same amount of:
- Oat flour – look for gluten-free certified oats and blend them in a food processor to make your own flour.
- Gluten-free flour blend – bob’s red mills 1:1 gluten-free flour mix works very well here.
- Spelt flour – this is not gluten-free, so not recommended if you want to keep the recipe without gluten.
How To Make Buckwheat Muffins
- First, measure all your ingredients precisely into a small bowl to make sure you don’t miss any ingredients while making the recipe.
- First, in a small mixing bowl, prepare the vegan ‘buttermilk’ by stirring non-dairy milk and apple cider vinegar.
- Set it aside for 10 minutes until the milk slightly curdles.
- Meanwhile, combine all the dry ingredients into a large mixing bowl: buckwheat flour, almond flour, unrefined cane sugar, baking powder, baking soda, and cinnamon.
- Finally, stir the natural peanut butter, melted coconut oil, and vanilla extract until it forms a thick sticky paste.
- Whisk the vegan buttermilk into the peanut butter paste until the mixture is well combined and no lumps show.
- Pour the wet ingredient onto bowl 2 with the flour mixture and stir to form a consistent buckwheat almond flour muffins batter. These gluten-free, vegan blueberry muffins are much denser than regular vegan muffins. In fact, gluten-free baking use flours that are much heavier due to their amount of fiber or starch. It means it takes a little longer to bake.
- Gently incorporate the blueberries when the batter is smooth.
- Line a 12-hole muffin pan with paper muffin cups. Then, fill each cup up to 3/4 and add a few extra blueberries on top of each muffin if desired.
- Bake the muffins at 350°F (180°C) for 30 to 35 minutes until a pick inserted in the center of the blueberry buckwheat muffin comes out clean.
- Place the baked buckwheat breakfast muffins on a cooling rack and wait for a few hours to enjoy their best texture.
How To Make Buckwheat Flour
If you can’t find buckwheat flour at the grocery store, you can make it yourself at home. To do so, add at least 2 cups of buckwheat groats into a high-speed blender and blend at high speed until a fine flour forms.
Expert Tips:
- For a nuttier flavor, lightly toast the buckwheat flour in a dry pan before using it in the recipe.
- If using frozen blueberries, don’t thaw them before adding to the batter to prevent color bleeding.
- To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of the dry flour mixture before folding into the batter.
- For a variation, replace half the blueberries with chopped dark chocolate or cacao nibs for a chocolate-berry twist.
- To enhance the protein content further, add 2-3 tablespoons of hemp seeds to the dry ingredients.
- For a crunchy top, sprinkle a mixture of oats and a little coconut sugar on each muffin before baking.
- To keep the muffins moist, store them in an airtight container with a slice of bread – the bread will absorb excess moisture and prevent the muffins from getting soggy.
More Vegan Recipes With Buckwheat
I have plenty of other delicious vegan, gluten-free baking recipes for you. Below are my favorites:
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Buckwheat Blueberry Muffins
Ingredients
- 1 ⅓ cup Buckwheat Flour - scooped, level up
- 1 ¼ cup Almond Milk - at room temperature, or choose any other non-dairy milk you love
- 1 teaspoon Apple Cider Vinegar
- 1 cup Almond Flour - scooped, level up
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ cup Cane Sugar - or coconut sugar
- ½ teaspoon Cinnamon
- ¼ cup Peanut Butter (Unsalted) - or almond butter
- 3 tablespoons Melted Coconut Oil
- 2 teaspoons Vanilla
- 1 ½ cup Blueberry - fresh or frozen
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin cases or oil each hole with coconut oil. Set aside.
- In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.
- In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon. Set aside.
- In a medium-sized bowl, combine peanut butter, melted coconut oil, and vanilla until thick creamy paste forms. Add in the almond milk prepared in step 1 and whisk until the mixture is well combined, no nut butter lumps show.
- Pour the liquid into the bowl with the dry ingredients and stir to combine.
- When the batter is smooth and consistent, stir in the blueberries.
- Fill each muffin hole up to 3/4 and press in a few extra blueberries on top of each muffin.
- Bake for 25-35 minutes in the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the muffins comes out clean.
My family loves these muffins. Made them with gf flour instead of almond flour, and added chocolate chips in place of blueberries. What a hit!
I just finished baking the muffins. Made minis and full size and used almond milk and oat flour as I’m out of blanched almond flour. Also used coconut sugar and coconut oil. Wow! So yummy!! Now my family is challenging me to add dark chocolate chips. These are great!!! So healthy and so easy.
Followed this recipe exactly and turned out delicious! Super healthy!
Hi! I made these today and really enjoyed them. The texture is spot on and they hold together beautifully. I reduced the sugar to 2/3 cup, used almond butter and ground my own buckwheat groats to make the flour. I was wondering if you’ve ever used this base to make a banana, pumpkin or carrot muffin? I’d love to be able to make other muffins using your combination of ingredients – they really work well together. Thanks again for a great recipe! 🙂
Hi, just wanted to let you know that I made your recipe again using Sweet Luv Stevia and I added 1 tablespoon of psyllium husk powder and that kept them from falling apart. I’ve made them several more times and they’re really delicious! I’ll be making them again. Thanks so much for the recipe!
Hi, I made these are they were absolutely delicious! I have made several muffin recipes that are gluten free but nothing compares to these ! I did use Sweet Luv Stevia blend sweetener instead of what was recommended and I used almond butter because I’m on a candida diet. The only problem I had is they fall apart very easily so next time I was thinking of adding either an egg or chia seeds to see if it would be more binding. Any other suggestions?
Thanks for the lovely feedback on my recipe ! Stevia doesn’t melt and hold flours together as sweeteners. Since I never use eggs in my recipes, I can’t recommend much on that sorry. Feel free to experiment
I do not rate recipes very often. But I had to comment on these muffins. I made them yesterday and was amazed at how moist they were. Buckwheat is one of my favorite flours. I make buckwheat waffles all the time. But I am not always successful incorporating buckwheat into other recipes. They are either too dense or too dry. Your muffin recipe is perfect! I am going out to buy more organic blueberries so I can make muffins to freeze. Thanks so much!
Hey Carine,
Could I make this muffin with normal/all-purpose flour?
Many thanks!
Orshy, from Hungary
I didn’t try the recipe with another flour, all purpose flour has less fiber and its less water absorbent the result might be different and mositer.