Soft, fluffy, and nutty buckwheat muffins studded with gooey blueberries with a hint of lemon. These muffins are vegan, whole-grain, and contain simple ingredients.
Growing up, I think “buckwheat” would have been on the list of foods I’d never, ever eat in my life, along with brussel sprouts, mushrooms, and olives. Well, here we are fast forward 10 years where I have a special place in my heart for every one of those ingredients.
Trust me, buckwheat can taste good with the right recipe. These nutty, soft, and fluffy lemon blueberry buckwheat muffins are perfectly sweet and the ideal healthy breakfast treat.
If you’re a muffin fan, make sure to check out the other muffin recipes on the blog:
Why You’ll Love These Lemon Blueberry Buckwheat Muffins:
Simple, quick, and easy to make. These muffins contain 13 simple ingredients that are all combined in one-bowl, and they are ready in less than 30 minutes.
Fluffy and soft. We all love a fluffy, soft, and moist muffin. These muffins are studded with gooey blueberries and contain just the right amount of moisture. I highly recommend drizzling them with a simple powdered sugar icing (or dairy-free yogurt!).
High-fiber, whole-grain, and vegan. Buckwheat flour provides 2g dietary fiber for every 1/2 cup and is rich in whole grains! This recipe is also 100% plant-based.
The Health Benefits of Buckwheat Flour:
Buckwheat flour isn’t a common baking ingredient, but why shouldn’t it be? It’s packed with fiber, whole grains, and possible disease prevention benefits.
Buckwheat may help contribute to the prevention of high cholesterol, hypertension, atherosclerosis, and diabetes. Buckwheat is high in antioxidants which help to combat free radicals –molecules in your body that cause damage to cells.1
The main component of buckwheat is starch. Starch is one of our body’s main source of energy and is beneficial to our gut microbiome!
Did you also know that buckwheat contains all nine essential amino acids? Making it a complete protein, which is great for those following a vegetarian or vegan diet. Buckwheat is also rich in zinc, copper, and manganese and contains higher amounts compared to other cereal grains.2
Do you want to enjoy these nutritious muffins now?
- Yilmaz H, Meric C, Nurcan Y. Buckwheat: A Useful Food and Its Effects on Human Health. Current Nutrition & Food Science. 2020;16. 10.2174/1573401314666180910140021
- Filipowicz A. Kasha – The Benefits of Buckwheat. Holistic Kenko. September 10, 2020. Accessed January 24, 2021. https://holistickenko.com/kasha-the-benefits-of-buckwheat/.
How to Make Lemon Blueberry Buckwheat Muffins:
This recipe is simple, easy, and oh so delicious.
- Preheat the oven to 350F. Line a muffin tin with muffin liners.
- Combine flaxseed meal and water in a small bowl. Set aside.
- In a large bowl, whisk together flax egg, peanut butter, maple syrup, coconut oil, non-dairy milk, apple cider vinegar, and vanilla extract. Add flour, rolled oats, baking soda, cinnamon, lemon zest, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in blueberries.
- Fill each muffin liner 3/4 full. Sprinkle over a couple more blueberries. Bake for 25-30 minutes until toothpick inserted comes out clean. A few moist crumbs is ok.
These Lemon Blueberry Buckwheat Muffins are…
- Simple, quick, and easy to make.
- Fluffy and soft.
- High-fiber, whole-grain, and vegan.
- 1 tbsp flaxseed meal
- 2 tbsp water
- ½ cup creamy peanut butter
- ½ cup non-dairy milk
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup buckwheat flour
- ¾ cup rolled oats
- 1 tsp lemon zest
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup frozen or fresh blueberries
Preheat the oven to 350°F. Line a muffin tin with muffin liners.
Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.
In a large bowl, whisk together flaxseed meal, peanut butter, non-dairy milk, maple syrup, coconut oil, vanilla extract, and apple cider vinegar. Add buckwheat flour, oats, lemon zest, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in blueberries.
Fill each muffin liner 3/4 full. Top with a few more blueberries if desired. Bake for 25-30 minutes until toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling for 5 minutes before transferring to a wire cooling rack. (Optional): Drizzle over a powdered sugar icing.