Make Gluten-Free Muffins With Buckwheat Flour Recipe

Name: Make Gluten-Free Muffins With Buckwheat Flour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups buckwheat flour; 1 1/2 cups ground hazelnuts; 1/2 cup granulated sugar, plus more for topping; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 1 cup whole milk; 2 large eggs; 1/2 cup plus 1 tablespoon unsalted butter, melted and cooled; 8 ounces fresh blueberries; 12 paper muffin pan liners

Servings: persons

1 1/3 cups buckwheat flour
1 1/2 cups ground hazelnuts
1/2 cup granulated sugar, plus more for topping
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup whole milk
2 large eggs
1/2 cup plus 1 tablespoon unsalted butter, melted and cooled
8 ounces fresh blueberries
12 paper muffin pan liners

1
Preheat the oven to 375u00b0F. Line a 12-cup muffin pan with paper liners.
2
In a large bowl, whisk together the buckwheat flour, hazelnuts, sugar, baking powder, baking soda, cinnamon, and salt.
3
In a medium bowl, whisk together the milk, eggs, and butter. Add to the flour mixture and stir with a wooden spoon just until a lumpy batter forms. Gently fold in the blueberries. Mind that if you mix the batter too much, the muffins will lose their light texture.
4
Spoon the batter into the muffin cups, sprinkle the tops with a little sugar, and bake for about 16 minutes (slightly longer if using a conventional oven) or until golden. Take the muffins out of the pan and let them cool on a wire rack for two minutes before serving.

594

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 12 ingredients. The key ingredients include: 1 1/3 cups buckwheat flour, 1 1/2 cups ground hazelnuts, 1/2 cup granulated sugar, plus more for topping, 1 tablespoon baking powder, and more.

Yes, Make Gluten-Free Muffins With Buckwheat Flour 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.

Make Gluten-Free Muffins With Buckwheat Flour

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