Blueberry Buckwheat Muffins
By Solana Nolfo, NLC
These protein-packed buckwheat muffins are loaded with antioxidant-rich blueberries.
INGREDIENTS
- 3/4 cup buckwheat flour
- 1 cup almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt (I really love goat or sheep yogurt lately, but you do you!)
- 2 eggs
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest (optional, but so lovely!)
- 1/3 cup melted coconut oil
- 2 cups blueberries (option: crush half of the blueberries and leave the other half whole!)
DIRECTIONS
- Heat oven to 400 degrees Fahrenheit.
- Whisk together the flours, baking powder and salt and set aside. In a separate bowl, beat the eggs and add the yogurt, coconut sugar, vanilla extract, lemon zest and melted (but someone cooled) coconut oil. Whisk until combined and add the wet mixture into the bowl with the flours. Stir to combined. Add the blueberries and mix with a spatula.
- Divide evenly into lined muffin pan.
- Bake for 20 minutes. Let cool before you dive in. Note: these muffins freeze beautifully!
- Enjoy!
WHY WE LOVE THIS RECIPE
These muffins are loaded with antioxidants in part from the addition of blueberries, as well as buckwheat; a delicious and hearty “super seed” that is a good source of protein and fiber and is excellent for heart health.