They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).

Ingredients

  • 65 grams whole- wheat flour (1/2 cup, approximately)
  • 125 grams buckwheat flour (1 cup, approximately)
  • 4 grams salt (rounded 1/2 teaspoon)
  • 15 grams baking powder (1 tablespoon)
  • 2 grams baking soda (1/2 teaspoon)
  • 85 grams cornmeal (1/2 cup, approximately)
  • 2 eggs
  • 360 grams buttermilk (1 1/2 cups) or kefir
  • 75 grams mild honey, such as clover (3 tablespoons)
  • 50 grams canola or grape seed oil (1/4 cup)
  • 250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      171 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 4 grams protein; 32 milligrams cholesterol; 344 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 muffins (1/3 cup tins) or 18 mini muffins

Preparation

  1. Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
  2. In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
  3. Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don’t release easily, allow to cool in tins, then remove from tins.

40 minutes

Dining and Cooking