Gluten Free Blueberry Buckwheat Muffins
by Melissa Olson - August 16th, 2010.Filed under: Gluten Free Recipes, gluten free diet.
Glute Free Blueberry Buckwheat Muffins
So many great things at the Farmer’s Market this weekend: local honey, buckwheat flour milled in upstate New York, and the last of the blueberries for the summer. What could I make with all of these wonderful ingredients? I had no recipes at home using buckwheat and blueberries, so I combined a couple different recipes together (I’ve gotten better at doing this over the years as I attempt to make-over recipes to be gluten free). Note that I like my muffins to have a high blueberry to muffin ratio, but you could also just use 1 cup of blueberries too.
Gluten Free Blueberry Buckwheat Muffins
(makes 12 muffins)
2 cups buckwheat flour
1 Tbsp baking powder
1/2 tsp xanthan gum
pinch of salt
3/4 cup milk (or soymilk)
2 tsp apple cider vinegar
1/2 tsp vanilla extract
1/3 cup canola oil
1/4 cup honey (or sugar)
1 cup unsweetened applesauce
1 1/2 cup blueberries
ground cinnamon for dusting
Preheat oven to 400 degrees F. Spray muffin tins with non-stick spray. Sift the flour, baking powder, xanthan gum, and salt into a bowl. In a separate bowl, mix the milk, apple cider vinegar, vanilla extract, oil, honey, and applesauce. Fold the liquid ingredients into the dry ingredients. Stir in the blueberries. Spoon the mixture into the muffin tin and sprinkle lightly with cinnamon. Bake in the oven about 25 minutes or until lightly golden in color. Let cool before eating. Muffins will keep for a few days in an airtight container.
Related posts: