I adapted this recipe from jae steele’s “Love Muffins” in Ripe from Around Here. The combination of nutty buckwheat, juicy blueberries and a lemony kick from the lemon juice and zest is reason enough to get up in the morning. You will be amazed at the result, given that the muffins are gluten-free and made from the whole grain instead of flour, which makes the nutrients much more available to you.
Note: jae steele’s original recipe for “Love Muffins” calls for an apple butter filling instead of blueberries. It’s awesome, and you should really get her book and make the “Love Muffins” right after you make these.
Blueberry Buckwheat Muffins (GF) — adapted from jae steele’s “Love Muffins” in Ripe from Around Here
- 2 cups whole buckwheat, soaked in 3 cups water for 2-8 hours (or overnight)
- 1/2 cup applesauce
- 1/2 cup maple syrup (or agave nectar)
- 1/4 cup coconut oil (or canola oil)
- 1 tsp. vanilla extract
- 2 tbsp. ground flax seeds
- 2 tsp. lemon zest
- 1/2 tsp. sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tbsp. freshly-squeezed lemon juice
- 2 cups fresh or frozen blueberries
- Preheat oven to 375. Line 12-cup muffin tray with baking cups or lightly oil each cup.
- Drain and rinse buckwheat. Transfer to food processor along with applesauce, maple syrup, coconut oil, vanilla extract, flax seeds, lemon zest and salt, and process for several minutes until smooth. Add baking powder, baking soda and lemon juice and process for ten more seconds.
- Transfer to a bowl and fold in the blueberries. Fill muffin cups to the top, and bake for 25 minutes until the tops are domed (if using frozen blueberries, you might need to add 3 minutes to the baking time, but see how they look first).
- Store in an airtight container for two days or in the refrigerator for up to a week.
Yield: 12 muffins