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lemon blueberry buckwheat muffins

Lemon Blueberry Buckwheat Muffins

Course Dessert
Keyword healthy dessert recipe, lemon blueberry buckwheat muffins, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 muffins
Author Taavi Moore


  • 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


  1. Preheat the oven to 350°F. Line a muffin tin with muffin liners.

  2. Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.

  3. 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.

  4. 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.