GLUTEN-FREE BUCKWHEAT, POPPY SEED AND BLUEBERRY MUFFINS
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Provided by Martha Rose Shulman
Categories breakfast, weekday, appetizer
Time 45m
Yield 12 muffins (1/3 cup muffin tins)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 249 milligrams, Sugar 12 grams, TransFat 0 grams
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random hex
[email protected]I'm always looking for new gluten-free recipes, and these muffins definitely fit the bill. They're easy to make, and they turned out perfectly. The texture is light and fluffy, and the flavors are well-balanced. I'll definitely be making these again.
Auston Brady
[email protected]These muffins are delicious! The buckwheat flour gives them a unique flavor that I really enjoy. The poppy seeds and blueberries add a nice touch of sweetness and crunch. I will definitely be making these again.
Mohammad Nadeem
[email protected]These muffins are a great way to get your kids to eat their fruits and vegetables. They're packed with blueberries and poppy seeds, and they're naturally sweetened with maple syrup. My kids love them, and I feel good about giving them a healthy snack
Afsheen Ahmed
[email protected]I'm a big fan of buckwheat flour, and these muffins are one of my favorite ways to use it. They're so easy to make, and they always turn out perfectly. The texture is light and fluffy, and the poppy seeds and blueberries add a nice touch of sweetness
Fajer Fajer
[email protected]These muffins are a great way to use up leftover blueberries. They're easy to make and always turn out delicious. I love the nutty flavor of the buckwheat flour, and the poppy seeds add a nice crunch. My family loves these muffins, and they're always
malik a d studio 4k production
[email protected]I'm not a big fan of buckwheat flour, but I was pleasantly surprised by these muffins. They're light and fluffy, with a subtle nutty flavor. The poppy seeds and blueberries add a nice touch of sweetness and crunch. I'll definitely be making these aga
Subhan Mobils
[email protected]These muffins are so delicious! I love the combination of buckwheat flour, poppy seeds, and blueberries. They're the perfect grab-and-go breakfast or snack.
Rana Touheed Ashraf Rana Touheed Ashraf
[email protected]I'm always looking for new gluten-free recipes, and these muffins definitely fit the bill. They're easy to make, and they turned out perfectly. The texture is light and fluffy, and the flavors are well-balanced. I'll definitely be making these again.
Nenyem Jessy
[email protected]These muffins are a great way to get your kids to eat their fruits and vegetables. They're packed with blueberries and poppy seeds, and they're naturally sweetened with maple syrup. My kids love them, and I feel good about giving them a healthy snack
khadim khan
[email protected]I'm a big fan of buckwheat flour, and these muffins are one of my favorite ways to use it. They're so easy to make, and they always turn out perfectly. The texture is light and fluffy, and the poppy seeds and blueberries add a nice touch of sweetness
Nepalmadhab Prasad
[email protected]These muffins are a great way to use up leftover blueberries. They're easy to make and always turn out delicious. I love the nutty flavor of the buckwheat flour, and the poppy seeds add a nice crunch. My family loves these muffins, and they're always
Sidny Pasierb
[email protected]I'm not a huge fan of buckwheat flour, but I was pleasantly surprised by these muffins. They're light and fluffy, with a subtle nutty flavor. The poppy seeds and blueberries add a nice touch of sweetness and crunch. I'll definitely be making these ag
Graham Murphy
[email protected]These muffins are so moist and flavorful! I love the combination of buckwheat flour, poppy seeds, and blueberries. They're the perfect grab-and-go breakfast or snack.
Baacha khan
[email protected]I'm always looking for new gluten-free recipes, and these muffins definitely fit the bill. They're easy to make, and they turned out perfectly. The texture is light and fluffy, and the flavors are well-balanced. I'll definitely be making these again.
S10 Siam
[email protected]These muffins are a great way to start the day! They're filling and satisfying, but they're not too heavy. I love the combination of buckwheat flour, poppy seeds, and blueberries. It's a unique and delicious flavor that I can't get enough of.
Parsa Shafiei
[email protected]I've made these muffins several times now, and they're always a hit with my family and friends. They're so easy to make, and they're always perfectly fluffy and moist. I love that they're gluten-free, too, so everyone can enjoy them.
Rabia Khan
[email protected]I'm not gluten-free, but I decided to give these muffins a try because I love buckwheat flour. I was pleasantly surprised by how delicious they were! The texture is perfect, and the poppy seeds and blueberries add a lot of flavor. I'll definitely be
Deserie Hieke
[email protected]These muffins are incredibly moist and fluffy, with a delightful nutty flavor from the buckwheat flour. The poppy seeds add a subtle crunch, while the blueberries burst with juicy sweetness in every bite. I couldn't resist going back for seconds (and