Buckwheat Blueberry Muffins No Eggs No Dairy

These buckwheat flour muffins are vegan, gluten-free, and refined-sugar-free. They are one the healthiest vegan breakfast muffins ever. Buckwheat is one of the best plant-based protein sources like soy or quinoa. It’s called a complete plant-based protein, meaning that it contains all the nine essential amino acids that the body can’t produce. These buckwheat muffins also have no refined sugar, keeping the net carbs per serving very low to keep your blood sugar level steady through the day. Finally, this buckwheat muffin recipe includes almond flour, which adds healthy fat and many important nutrients to a vegan diet like biotin, zinc, manganese, potassium, and calcium. Therefore, one of these gluten-free buckwheat muffins makes a great recipe for a healthy balanced vegan breakfast.

Ingredients and Substitutions

You need a good amount of wholesome ingredients to make these healthy blueberry muffins, including:

Buckwheat Flour – The color of buckwheat flour is very different from one country to another. My buckwheat flour here in New Zealand has a light grey color which is why the muffins keep a lightly golden crumb. Unsweetened Almond Milk – Or any non-dairy milk you love like oat milk or soy milk. Apple Cider Vinegar – or lemon juice. Almond Flour – I don’t recommend an almond meal in this recipe. It makes the muffins very dense and gritty in texture. The best is to use ultra-fine almond flour. Unrefined Cane Sugar or any crystal sweetener you love, like coconut sugar or erythritol, for a diabetes-friendly option. Don’t use a liquid sweetener like maple syrup, or the batter will be very dense and heavy. Baking Powder and Baking Soda – for a fluffy texture. Cinnamon – for flavor. Blueberries – fresh or frozen. Peanut Butter – or almond butter, sunflower seed butter, or tahini. Melted Coconut Oil or light olive oil to decrease saturated fat or any vegetable oil you like. Vanilla Extract – for flavor.

These vegan blueberry muffins use almond flour to add a lighter texture to the muffins. You can’t make vegan muffins with 100% buckwheat flour, or the texture will be too dense and gummy. However, if you can’t have nuts, you can replace the almond flour with the same amount of:

Oat flour – look for gluten-free certified oats and blend them in a food processor to make your own flour. Gluten-free flour blend – bob’s red mills 1:1 gluten-free flour mix works very well here. Spelt flour – this is not gluten-free, so not recommended if you want to keep the recipe without gluten.

How To Make Buckwheat Muffins

How To Make Buckwheat Flour

If you can’t find buckwheat flour at the grocery store, you can make it yourself at home. To do so, add at least 2 cups of buckwheat groats into a high-speed blender and blend at high speed until a fine flour forms.

Expert Tips:

For a nuttier flavor, lightly toast the buckwheat flour in a dry pan before using it in the recipe. If using frozen blueberries, don’t thaw them before adding to the batter to prevent color bleeding. To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of the dry flour mixture before folding into the batter. For a variation, replace half the blueberries with chopped dark chocolate or cacao nibs for a chocolate-berry twist. To enhance the protein content further, add 2-3 tablespoons of hemp seeds to the dry ingredients. For a crunchy top, sprinkle a mixture of oats and a little coconut sugar on each muffin before baking. To keep the muffins moist, store them in an airtight container with a slice of bread – the bread will absorb excess moisture and prevent the muffins from getting soggy.