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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


  • 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


  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.