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Home » Recipes » Blueberry, Buckwheat + Chia Seed Muffins {Gluten-Free; Naturally-Sweetened}

Blueberry, Buckwheat + Chia Seed Muffins {Gluten-Free; Naturally-Sweetened}

May 20, 2013 by Faith 31 Comments

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I get a lot of emails from people telling me they want to start their day off with a healthy breakfast, but they don’t have time for the usual healthy go-to breakfast-y things like eggs or hot cereal. Or even smoothies.

(As a side note, I am a firm believer that making a smoothie shouldn’t take longer than five minutes! That is less time than it takes to sit down and eat a bowl of cold cereal; not that cold cereal can’t be healthy, unless it’s the sugar-laden junk, but eating a bowl of cereal still takes longer than a smoothie, since a smoothie can be enjoyed on-the-go. And making a smoothie takes much less time than it takes to grab a coffee and donut from the drive-thru at the local coffee joint, especially if your local coffee joint is Tim Hortons and the 25-minute drive-thru line is out of the parking lot and onto the street. No joke.)

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As far as a fast, healthy, portable breakfast goes, my mind went to muffins. And I made it my business to come up with the healthiest version of a muffin that I could: nutrient-dense, full of healthy fats, protein, and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime.

These muffins just happen to be gluten-free, since I was visiting a friend who has just recently gone GF, I was and in need of a snack to munch on over a cup of coffee with her.

Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body (including helping to regulate blood sugar), but it is magic paired with blueberries.

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Print
Blueberry, Buckwheat + Chia Seed Muffins {Gluten-Free; Naturally-Sweetened}
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Yield: 12 muffins
 
Ingredients
  • Butter, to grease the muffin tray
  • 1¼ cups (150 g) buckwheat flour
  • ¾ cup (120 g) all-purpose gluten-free flour mix (I used King Arthur Flour)
  • 4 tablespoons (50 g) chia seeds
  • 2 teaspoons baking powder (sifted)
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon fine salt
  • 2 large eggs
  • 1 cup (150 g) coconut palm sugar
  • 1 cup (240 ml) low-fat buttermilk or kefir (or 1 cup low-fat milk with 1 tablespoon lemon juice sprinkled on top, left to curdle for 3 minutes without stirring)
  • ⅓ cup (80 ml) canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup (170 g) frozen blueberries (not thawed)
Instructions
  1. Preheat oven to 375F; grease a 12-muffin tray with butter, making sure to grease the top rims of each well.
  2. Whisk together the flours, chia seeds, baking powder, cinnamon, baking soda, and salt in a medium bowl. Set aside for now.
  3. Whisk together the eggs and coconut palm sugar until well combined, about 2 minutes if whisking by hand. Whisk in the buttermilk, oil, and vanilla.
  4. Add the dry ingredients into the wet all at once and stir just until combined, being careful not to over-mix. Stir in the blueberries.
  5. Divide the batter between the 12 muffin wells and bake until a toothpick inserted inside comes out clean, about 25 to 30 minutes.
  6. Cool completely before removing the muffins from the tray.
Notes
Frozen Blueberries: I prefer using frozen blueberries (rather than fresh) in baked goods because it helps prevent the berries from sinking to the bottom. Also, if you’re making these muffins outside of blueberry season and frozen berries are all that’s available, frozen berries that have been thawed have a tendency to bleed, turning the baked goods blue (which doesn’t really matter so much in these muffins since their color is brown, but it can be a bit off-putting in lighter colored baked goods). If fresh blueberries are in season, you can use them; however, just be sure to gently toss them with a small spoonful of flour before adding them to the batter. Alternatively, you can flash-freeze fresh blueberries and not worry about tossing them with a little flour.
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Filed Under: Recipes Tagged: Blueberry, Breakfast, Buckwheat, Gluten-Free, Healthy, Muffins, Naturally Sweetened, Snacks, Weekday Breakfast Ideas

Comments

  1. Rosa says

    May 20, 2013 at 6:11 am

    Healthy and delicious! A great breakfast treat. I wish chia seeds were a lot less expensive here in Switzerland…

    Cheers,

    Rosa

    Reply
  2. Erica says

    May 20, 2013 at 6:29 am

    Agree!! I make muffins and bars for the family to grab and go. Josh eats them usually every morning. I am lucky in that I work from home and usually have a little more time for breakfast than he does! THese look fantastic

    Reply
  3. Laura (Tutti Dolci) says

    May 20, 2013 at 1:57 pm

    Love these, Faith! And I completely agree with you that blueberries + cinnamon = magic :).

    Reply
  4. Kiran @ KiranTarun.com says

    May 20, 2013 at 3:33 pm

    Yummers!! I could have this for tea, everyday!

    Reply
  5. Alyssa (Everyday Maven) says

    May 20, 2013 at 4:14 pm

    I love the color of these muffins – they remind me of a blueberry-bran muffin I used to adore from Metropolitan Bakery in downtown Philly. Beautiful and very cool that they are GF!

    Reply
  6. Brooke Schweers says

    May 20, 2013 at 5:51 pm

    Wow what beautiful muffins! I agree with using frozen blueberries in baked goods works better. Can’t wait to try these :)

    Reply
  7. ashley - baker by nature says

    May 20, 2013 at 6:35 pm

    These are gorgeous, Faith! Love em’!

    Reply
  8. Nora @ Buttercream Fanatic says

    May 20, 2013 at 8:38 pm

    These look more hearty and wholesome than any breakfast cereal I can think of. Usually I am not a fan of a lot of carbs at breakfast, but this looks like a really healthy start to the day that will sustain me all morning. These are definitely on my life of recipes to try.

    Reply
  9. Kim - Liv Life says

    May 20, 2013 at 11:58 pm

    I’ve not had a muffin turn my head like this one did in a long time!! LOVE the ingredients, though I’ve not used buckwheat before. I’ve just been reading more about it and am eager to give it a go. We adore cinnamon too!

    Reply
  10. Barbara says

    May 21, 2013 at 5:50 am

    I love buckwheat flour. I use it in pancakes (recipe was my grandfather’s) and often make scones with it. Can’t wait to try your muffin recipe using buckwheat. Must confess I’ve never made blueberry muffins with frozen berries but yes to the cinnamon!

    Reply
  11. Liz @ The Lemon Bowl says

    May 21, 2013 at 7:03 am

    I adore buckwheat flour – we grew up eating buckwheat pancakes and I grew to crave the texture. These look so good!

    Reply
  12. Krista says

    May 21, 2013 at 12:30 pm

    These look awesome, Faith! :)

    Reply
  13. Juliana says

    May 22, 2013 at 11:52 am

    These muffins look great Faith…and they are absolutely perfect for breakfast or a mid day snack.
    Thanks for the recipe and hope you are having a lovely week :)

    Reply
  14. Asiya @ Chocolate and Chillies says

    May 22, 2013 at 4:47 pm

    This is a great breakfast!! Can I substitute whole wheat flour for the buckwheat?

    Reply
    • Faith says

      May 22, 2013 at 5:04 pm

      Asiya, I haven’t tried it with whole wheat flour instead of buckwheat, but I think it may work. Let me know how it is if you give it a try!

      Reply
  15. Audrey says

    March 1, 2014 at 11:35 am

    Made these substituting the canola oil with coconut oil and they were great!

    Reply
  16. Sabrina says

    March 6, 2014 at 1:20 am

    These look good going to try them but I will be using a different sugar. coconut palm sugar has some bad impacts on the trees and its ability to produce coconuts. Here is a website for more info https://www.tropicaltraditions.com/coconut_palm_sugar.htm

    Reply
  17. Carol says

    August 17, 2014 at 6:24 pm

    I have a package of buckwheat pancake mix. Can I use this in place of the other flours ?

    Reply
    • Faith says

      August 29, 2014 at 6:48 am

      Carol, I haven’t tried it, but I think using buckwheat pancake mix instead should work. If you decide to try it, you can probably omit the buckwheat flour and all-purpose gluten-free flour mix, as well as the baking powder, baking soda, and salt (if your mix already has leaveners and salt added). Also, take a look at your mix and see if it’s sweetened; if so, you may want to scale back on the coconut palm sugar by about 1/4 cup. I wouldn’t make any other changes because the recipe might need more testing at that point. I hope this helps. Please let me know how it goes if you make any changes!

      Reply
  18. Rebecca says

    April 3, 2015 at 12:37 pm

    Thank you for this recipe! I was so thrilled with how well these turned out. What a delicious way to get lots of nutrients. One question, do you recommend storing these in the fridge? By the second day in a tupperware I found they were a little ‘moist’? and had a different odor…
    Would love to hear back.
    Thanks again,
    Rebecca

    Reply
    • Faith says

      April 7, 2015 at 6:13 am

      Rebecca, Thank you so much for your comment, I’m so glad you enjoyed these muffins! Hmm, that is interesting. In general, I do like to keep my muffins wrapped in the fridge and then toast them in a toaster oven to reheat. They can also be cut in half, spread with butter, and toasted on a griddle. I hope this helps!

      Reply
  19. breakfastdelights says

    May 8, 2016 at 9:44 am

    These muffins look amazing! I love the combination of buckwheat flour and blueberries! Will need to try these next weekend ;) best, elisabeth

    Reply
  20. Iwona says

    November 17, 2017 at 1:57 am

    Muffins taste great. Why use canola oil and not coconut oil? Any reason? I am looking for the healthiest version?
    Any suggestions? What is the purpose of baking soda? I thought baking powder I enough….

    Reply
    • Faith says

      November 17, 2017 at 9:20 pm

      Iwona, I’m so happy you enjoyed the recipe! I would substitute avocado oil for the canola oil in this recipe. Baking soda is used as a leaving agent along with the baking powder in this recipe because of the acidity from the buttermilk.

      Reply
  21. Alex Montoya says

    February 3, 2018 at 10:43 am

    I am trying this now. I don’t have sugar, so we are going to use maple syrup and fresh blueberries. Let’s see what happens.

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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❄️Buffalo-born + raised
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