Buckwheat flour, despite it’s name, is not wheat and is naturally gluten-free. Buckwheat kernels or groats are actually a seed which are used to make buckwheat flour. Buckwheat is rich in fiber and many minerals. Some studies suggest buckwheat can improve blood pressure and help regulate blood sugar.
I’ve been enjoying making new recipes using buckwheat flour and this one from chef and registered dietitian, Abbie Gellman is a winner. The buckwheat is light in texture and flavor, a perfect backdrop for fresh (or frozen) blueberries.
Buckwheat Blueberry Muffins
Ingredients
1 1/2 cup buckwheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup low-fat plain yogurt
1/3 cup vegetable oil
1 egg, beaten
1/3 cup low-fat cow’s milk
1/4 cup brown sugar
1/4 cup maple syrup
1 cup blueberries (fresh or frozen)
Directions
- Heat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
- In a medium bowl, blend together dry ingredients; buckwheat flour, baking soda, baking powder, and salt. In a large bowl, mix wet ingredients; yogurt, oil, egg, milk brown sugar, and maple syrup. Add dry ingredients to wet ingredients and fold gently until incorporated. Fold in blueberries.
- Divide batter among 12 muffin cups and bake for 20-25 minutes. Cool muffins for about 5 minutes, then remove from muffin tin and place on a wire rack.
Recipe adapted from chef and registered dietitian, Abbie Gellman.
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