Blueberry Buckwheat Muffins

Name: Blueberry Buckwheat Muffins
Ingredients: Whole-wheat pastry flour, 1½ cups (6½ oz/185 g); Buckwheat flour, ¾ cup (3 oz/90 g); Organic sugar, 1 cup (7 oz/200 g); Baking powder, 1 teaspoon; Baking soda, ½ teaspoon; Sea salt; Lemon zest, finely grated, 1 tablespoon; Unsweetened nondairy milk, ¾ cup (6 fl oz/180 ml); Lemon juice, 2 tablespoons; Ground flax seeds, 2 tablespoons; Avocado oil, ½ cup (4 fl oz/120 ml); Blueberries, 1½ cups (6 oz/170 g); Turbinado sugar, 3 tablespoons

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

If you have only encountered buckwheat in pancakes, these muffins will be a revelation. Buckwheat gives the muffins a purplish tint that complements the blue of the berries, and all that color is a sure sign of antioxidants. The nutty-tasting sustainable grain grows in poor soils and delivers higher mineral levels than wheat or rice.

Ingredients

Whole-wheat pastry flour, 1½ cups (6½ oz/185 g)
Buckwheat flour

Breakfast
Vegetarian

Method

Preheat the oven to 350°F (180°C). Line 12 standard muffin cups with paper liners. Grease the top of the pan so the muffin tops won’t stick.
In a large bowl, whisk together the whole-wheat and buckwheat flours, organic sugar, baking powder, baking soda