• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • about
  • fall recipes
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • about
    • fall recipes
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Breads » Muffins

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

    Published: May 20, 2013 · Modified: Apr 5, 2022 by Faith · This post may contain affiliate links · 31 Comments

    DSC_2484(small)

    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.)

    DSC_2511(small)

    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.

    DSC_2493(small)

    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.
    3.5.3251

    More Muffins

    • apple muffins recipe featured image
      Cinnamon Apple Muffins Recipe with Crumble Topping and Vanilla Glaze
    • triple chocolate muffins featured image
      Mexican-Spiced Triple Chocolate Muffins Recipe (Aka Mexican Hot Chocolate Muffins)
    • Strawberry Lemon Muffins Featured Image
      Super Simple Strawberry Lemonade Muffins
    • Banana Muffins
      Banana Muffins Recipe with Crumb Topping

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Rate this recipe:  

    1. Alex Montoya says

      February 03, 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
    2. 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
    3. breakfastdelights says

      May 08, 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
    4. Rebecca says

      April 03, 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 07, 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
    5. 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
    6. Sabrina says

      March 06, 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
    7. Audrey says

      March 01, 2014 at 11:35 am

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

      Reply
    8. 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
    9. 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
    10. Krista says

      May 21, 2013 at 12:30 pm

      These look awesome, Faith! :)

      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. 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
    13. 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
    14. 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
    15. ashley - baker by nature says

      May 20, 2013 at 6:35 pm

      These are gorgeous, Faith! Love em'!

      Reply
    16. 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
    17. 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
    18. Kiran @ KiranTarun.com says

      May 20, 2013 at 3:33 pm

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

      Reply
    19. 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
    20. 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
    21. 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

    Trackbacks

    1. eighty healthy breakfast recipes - Healthy Seasonal Recipes says:
      November 2, 2016 at 7:04 am

      […] An Edible Mosaic | Blueberry Buckwheat Chia Muffins (Gluten Free, naturally sweetened) […]

      Reply
    2. Week 1 – Bring on the Chaos! | La Petite Vegan Chef says:
      June 27, 2015 at 4:39 pm

      […] Blueberry Buckwheat Chia Muffins *Veganized* […]

      Reply
    3. 25 Amazing Chia Seed Recipes | The Home and Garden Cafe says:
      April 28, 2015 at 7:26 am

      […] breakfast! 2. Mocha Chocolate Chunk Chia Seed Brownies~ A dessert idea with a nutritional punch! 3. Blueberry, Buckwheat, and Chia Seed Muffins~ Another great chia breakfast or snack ideas. 4. Chocolate Chia Smoothie~ We can never have too […]

      Reply
    4. 30 resep makanan sehat dan lezat untuk sarapan yang bisa anda buat sehari sebelumnya | Life Art says:
      April 18, 2015 at 3:41 am

      […] 4.  Blueberry, Buckwheat + Chia Seed Muffins {Gluten-Free; Naturally-Sweetened} […]

      Reply
    5. Nutritious Breakfast Recipes | Masala Herb says:
      January 26, 2015 at 6:10 am

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

      Reply
    6. LEARNING TO EAT CLEAN says:
      July 8, 2013 at 1:21 pm

      [...] was supportive and inspired to make some changes too. I was the world’s happiest parent feeding organic blueberry buckwheat muffins to my toddler and watching him scarf them down with pleasure. Even my first “unsuccessful” [...]

      Reply

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic