Blueberry Buckwheat Muffins

These aren’t your ordinary blueberry muffins… they pack a full flavor and a light but hearty texture. The combination of orange juice, cinnamon, and blueberry work together nicely to create a bite that is zesty but not too sweet.

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The family was divided on this recipe. Josh (my brother-in-law) liked the heartiness but wasn’t a fan of the tanginess from the OJ. Larry and Jo Ann, my inlaws, seemed to like them (Jo took two for the road) – and I got a nice warm thumbs up from my Dad who said I had “done good.” Ty didn’t have one until late in the evening and remarked that the flavor was good, but that they were a little dry (they did seem to dry out over the course of the day).

With such mixed reviews, I was heartened by the reaction of Josh’s youngest son, Ethan, who single-handedly ate the rest of the batch. He calls them “tootsies” which means “cookie” in his dialect of toddler-ese. Yay! Thanks for the vote of confidence, Ethan!

ethan-eats-muffin

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Blueberry Buckwheat Muffins

The buckwheat flour and cinnamon give these muffins a deep brown color that sets off the blueberries beautifully. The combination of flavors also works well in this healthful, robust muffin. Try it for breakfast or with a hearty soup with breakfast.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 large muffins
Author Mark Oppenneer

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 ½ cups buckwheat flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup firmly packed dark brown sugar
  • 2 teaspoons grated orange peel
  • ½ cup sunflower seeds
  • 1 ½ cups blueberries washed and drained
  • 2 eggs lightly beaten
  • 1 ½ cups of fresh orange juice
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat the oven to 375 degrees. Grease 12 standard (7-tablespoomuffin cups or line them with paper liners.
  2. In a large bowl, whisk together the oats, buckwheat flour, baking powder, salt, cinnamon, sugar, and orange peel until well combined. Add the sunflower seeds and blueberries. Toss until well mixed.
  3. Whisk together the eggs, orange juice, and oil until smooth. Add the egg mixture all at once to the dry ingredients and stir until just combined. Take care not to overmix -- the mixture should be slightly lumpy.
  4. Spoon the batter into the prepared muffin cups so that they are two-thirds full. If you want extra-large muffins, fill the cups to the top.
  5. Bake the muffins for 20 to 25 minutes, or until they are well browned (the internal temperature should reach 190 degrees). Immediately remove from the pans and serve warm, or cool on a rack.

 

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