Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins

By Martha Rose Shulman

Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
Andrew Scrivani for The New York Times
Total Time
About 45 minutes
Prep Time
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Rating
4(303)
Comments
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The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.

Featured in: A Hodgepodge of Muffins, All Gluten-Free

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Ingredients

Yield:12 muffins (⅓ cup muffin tins)
  • 180grams (1¼ cups, approximately) buckwheat flour
  • 100grams (¾ cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix
  • 10grams (2 teaspoons) baking powder
  • 5grams (1 teaspoon) baking soda
  • 3½grams (½ rounded teaspoon) salt
  • 2eggs
  • 125grams (⅓ cup) honey
  • 360grams (1½ cups) buttermilk
  • 75grams (⅓ cup) canola or grape seed oil
  • 5grams (1 teaspoon) vanilla extract
  • 170grams (6 ounces/1 cup) blueberries
  • 10grams (1 tablespoon) poppy seeds (more to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

200 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 5 grams protein; 237 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins. Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.

  2. Step 2

    In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. 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. Fold in the blueberries and poppy seeds.

  3. Step 3

    Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. 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. If they don’t release easily, allow to cool and then remove from the tins.

Ratings

4 out of 5
303 user ratings
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Comments

Marjorie L

These were delicious. I used frozen wild blueberries, which tend to make the batter blue-ish, but the dark buckwheat flour makes them cook to a rich dark brown.

I also added some chopped nuts and chopped candied ginger. The ginger is excellent with the buckwheat.

Naomi

I used a mix of ground oat flour, almond flour, and a few tablespoons each coconut flour and corn starch. Instead of buttermilk, I used almond milk plus a few tablespoons lemon juice. Homemade date paste for part of the honey. And melted butter instead of oil. Added about a teaspoon ground ginger.

These turned out great! Nutty and slightly sweet. The texture was really nice and they held their shape surprisingly well. Impressed b/c my forays into gluten-free baking don't always go well!

Chantal

I don't normally comment, but these muffins had a delicacy of crumb that I don't normally find in GF baking. The addition of diced candied ginger was genius - without that, the flavour may have been lacking. Definitely a keeper!

Maureen

I made these and I really enjoyed the muffins, except mine were considerably lighter in color and texture than those in the photo above. I ended up buying a light buckwheat flour rather than the dark. Didn't realize there were 2 kinds of buckwheat flour. Do any of the more experienced bakers here know if you can use the two flours interchangeably? And are they both equally healthy?

Susan

This recipe came together so nicely, even as I substituted some ingredients for what I had on hand. Regular AP flour for gluten-free, Greek yogurt for buttermilk, and raisins for blueberries. I also used a combination of cinnamon, nutmeg, allspice and ginger with the vanilla instead of poppy seeds for flavor. Next time I'll try using blueberries or another fresh fruit and more or different spices. The muffins are not very sweet and, as others have written, need something else for more kick.

mermaidesque

I did a combo of blueberry, raspberry and toasted walnuts and hazelnuts. Added in some almond flour as I was short on buckwheat. Used coconut yoghurt and dairy milk. They were moist and delicious!

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