Gluten-Free Buckwheat, Poppy Seed and Blueberry Muf

Name: Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 grams (1 1/4 cups, approximately) buckwheat flour; 100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix; 10 grams (2 teaspoons) baking powder; 5 grams (1 teaspoon) baking soda; 3 1/2 grams (1/2 rounded teaspoon) salt; 2 eggs; 125 grams (1/3 cup) honey; 360 grams (1 1/2 cups) buttermilk; 75 grams (1/3 cup) canola or grape seed oil; 5 grams (1 teaspoon) vanilla extract; 170 grams (6 ounces/1 cup) blueberries; 10 grams (1 tablespoon) poppy seeds (more to taste)

Servings: persons

180 grams (1 1/4 cups, approximately) buckwheat flour
100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3 1/2 grams (1/2 rounded teaspoon) salt
2 eggs
125 grams (1/3 cup) honey
360 grams (1 1/2 cups) buttermilk
75 grams (1/3 cup) canola or grape seed oil
5 grams (1 teaspoon) vanilla extract
170 grams (6 ounces/1 cup) blueberries
10 grams (1 tablespoon) poppy seeds (more to taste)

1
Preheat the oven to 375 degrees with the rack adjusted to the middle.
2
Oil or butter muffin tins.
3
Sift together the flours, baking powder, baking soda and salt into a medium bowl.
4
Add any grainy bits remaining in the sifter to the bowl.
5
In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract.
6
Whisk in the dry ingredients and mix until well combined.
7
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.
8
Fold in the blueberries and poppy seeds.
9
Using a spoon or ice cream scoop, fill muffin cups to the top.
10
Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen.
11
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.
12
If they dont release easily, allow to cool and then remove from the tins.

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 180 grams (1 1/4 cups, approximately) buckwheat flour, 100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix, 10 grams (2 teaspoons) baking powder, 5 grams (1 teaspoon) baking soda, and more.

Yes, Gluten-Free Buckwheat, Poppy Seed and 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.

That's it — enjoy your meal!

Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions