Oat Buckwheat Blueberry Muffins
Meet your new favorite breakfast baked good. Blueberries, buckwheat flour, and oat flour come together to provide you with a nutritious, fiber-filled muffin. Gluten-free and dairy-free.
Equipment
- Hand beater or stand mixer or whisk
Ingredients
- 1/2 cup unsweetened almond milk or dairy-free milk of choice
- 1 teaspoon apple cider vinegar
- 1 3/4 cup oat flour
- 1/4 cup buckwheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs, beaten
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with muffin liners.
- In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside.
- In a large bowl or stand mixer, combine the oat flour, buckwheat flour, cinnamon, baking powder, baking soda, and sea salt. Stir until blended.
- In a separate medium bowl, combine the almond milk and vinegar mixture, eggs, applesauce, maple syrup and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the bowl with the flour mixture. Beat until a batter is formed. You can also whisk by hand. Fold in the blueberries, and give the batter a good stir. Allow it to rest for 10 to 15 minutes.
- Evenly distribute the batter to the muffin tin, filling each liner about 3/4 of the way to the top. Bake for 20 to 22 minutes until a toothpick inserted comes out clean. Allow the muffins to completely cool in the muffin tin, about 1 hour.