Gingerbread Blackberry Muffins


My husband loves these for a quick breakfast with his morning coffee. I learned about how to use buckwheat in baked goods at a gluten-free retreat I attended. It adds nutrients, earthy flavor, and good structure to these muffins and other treats.


For the Muffins

  • ¾ cup (6 fl oz/180 ml) plus 3 tablespoons whole milk or soy milk
  • 1 tablespoon white vinegar
  • 2 large eggs
  • ¼ cup (2 fl oz/60 ml) oil or melted butter
  • 2 tablespoons dark molasses
  • 1⅓ cups ( oz/140 g) sorghum flour
  • cup (5 oz/155 g) firmly packed brown sugar
  • cup (2 oz/60 g) almond meal
  • 3 tablespoons each buckwheat flour and potato starch
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon each ground ginger, cinnamon, and allspice
  • ½ teaspoon each kosher salt and xanthan gum
  • cups (6 oz/185 g) fresh blackberries

For the Topping

  • ½ cup ( oz/75 g) toasted hazelnuts or whole almonds
  • 3 tablespoons firmly packed brown sugar
  • teaspoon ground ginger
  • 2 tablespoons cold unsalted butter, cut into ¼-inch (6-mm) pieces


  1. Preheat the oven to 350°F (180°C). Line 12 standard muffin cups with paper liners.
  2. To make the muffins, in a glass measuring cup, combine the milk and vinegar. Let stand until thickened, about 5 minutes. Add the eggs, oil, and molasses and whisk until blended. In a bowl, whisk together the sorghum flour, brown sugar, almond flour, buckwheat flour, potato starch, baking powder, baking soda, ginger, cinnamon, allspice, salt, and xanthan gum. Add the liquid ingredients to the dry ingredients and stir until combined. Let stand for 10 minutes.
  3. To make the topping, in a food processor, pulse the hazelnuts, brown sugar, and ginger until the hazelnuts are coarsely chopped. Add the butter and pulse until the mixture resembles a fine meal.
  4. Stir the blackberries into the batter. Spoon the batter into each muffin cup, filling it almost to the top. Sprinkle about 1 tablespoon of the topping evenly over each.
  5. Bake the muffins until springy to the touch and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days.