Cornmeal and Buckwheat Blueberry Muffins Recipe

Name: Cornmeal and Buckwheat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 65 grams whole- wheat flour (1/2 cup, approximately); 125 grams buckwheat flour (1 cup, approximately); 4 grams salt (rounded 1/2 teaspoon); 15 grams baking powder (1 tablespoon); 2 grams baking soda (1/2 teaspoon); 85 grams cornmeal (1/2 cup, approximately); 2 eggs; 360 grams buttermilk (1 1/2 cups) or kefir; 75 grams mild honey, such as clover (3 tablespoons); 50 grams canola or grape seed oil (1/4 cup); 250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

Servings: persons

65 grams whole- wheat flour (1/2 cup, approximately)
125 grams buckwheat flour (1 cup, approximately)
4 grams salt (rounded 1/2 teaspoon)
15 grams baking powder (1 tablespoon)
2 grams baking soda (1/2 teaspoon)
85 grams cornmeal (1/2 cup, approximately)
2 eggs
360 grams buttermilk (1 1/2 cups) or kefir
75 grams mild honey, such as clover (3 tablespoons)
50 grams canola or grape seed oil (1/4 cup)
250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

1
Preheat oven to 375 degrees.
2
Oil or butter muffin tins.
3
Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl.
4
Stir in cornmeal.
5
In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil.
6
Quickly stir in flour mixture.
7
Fold in berries.
8
Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top.
9
Bake 25 minutes, or until lightly browned and well risen.
10
Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack.
11
If they dont release easily, allow to cool in tins, then remove from tins.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 65 grams whole- wheat flour (1/2 cup, approximately), 125 grams buckwheat flour (1 cup, approximately), 4 grams salt (rounded 1/2 teaspoon), 15 grams baking powder (1 tablespoon), and more.

Yes, Cornmeal and Buckwheat Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal and Buckwheat Blueberry Muffins

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