Cornmeal and Buckwheat Blueberry Muffins
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 65grams whole- wheat flour (½ cup, approximately)
- 125grams buckwheat flour (1 cup, approximately)
- 4grams salt (rounded ½ teaspoon)
- 15grams baking powder (1 tablespoon)
- 2grams baking soda (½ teaspoon)
- 85grams cornmeal (½ cup, approximately)
- 2eggs
- 360grams buttermilk (1½ cups) or kefir
- 75grams mild honey, such as clover (3 tablespoons)
- 50grams canola or grape seed oil (¼ cup)
- 250grams blueberries, or a mix of blueberries and blackberries (1¾ cups, approximately)
Nutritional analysis per serving (12 servings)
174 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 214 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
- Step 1
Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
- Step 2
In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- Step 3
Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don’t release easily, allow to cool in tins, then remove from tins.
Private Notes
Comments
I love the taste of buckwheat but after reading other cooking notes I decided to divide the flours to 3/4 cup buckwheat and 3/4 cup whole wheat. I used fine grain cornmeal and buttermilk instead of kefir. Although I usually cut the sugars down, I used the full 3 T of honey. The result - these are by far the best blueberry muffins I've ever had. They are so good I wasn't sure I wanted to share them.
I was drawn to this recipe because I don't like cakey-sweet muffins, but I found the taste so unpleasant and non-muffin-like, that I ended up throwing them out. I realized after I started making them that I was out of honey, so I used agave nectar instead, but I don't think that was the problem. These might be OK with sweet, flavorful blueberries from the farmers market, but the savory grain flavors on top of the bland/sour grocery store variety was a bad mix.
Converted this to Gluten free by using 75g buckwheat flour, 125 g sweet sourgum flour, 85g finely ground blue cornmeal for the grains. Also added 1 tsp xanthan gum. Everything else the same. Good flavor. Rose very well with nice rounded tops. Glazed with a simple icing sugar/lemon juice mix while still warm.
is there a way to make these muffins gluten free for someone with Celiac disease?
This is my first time trying “healthy” baking. I am a long time Martha Rose Shulman fan, and as always, she doesn’t disappoint! I will make these muffins again, perhaps with a twist like vanilla extract and/or orange or citrus zest.
Made exactly as written, liked a lot. Saw somewhere in comments to leave in fridge for a couple of hours which I did and they rose very nicely
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