CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS
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).
Provided by Martha Rose Shulman
Categories breakfast, brunch
Time 40m
Yield 12 muffins (1/3 cup tins) or 18 mini muffins
Number Of Ingredients 11
Steps:
- 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.
- In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
- 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.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams
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Sikendra Mahato
[email protected]These muffins are so easy to make. I just threw all the ingredients in a bowl and mixed them together.
shree subedi
[email protected]I love the combination of cornmeal and buckwheat in these muffins. It gives them a really unique flavor.
Jaya Limbu
[email protected]These muffins are a great way to start your day. They're healthy, filling, and delicious.
Lexi Mejia
[email protected]I'm not a big fan of blueberries, but these muffins were still really good. The cornmeal and buckwheat gave them a great flavor.
Temza Rsa
[email protected]These muffins are the perfect way to use up leftover blueberries. They're also a great way to get your kids to eat their fruit.
Carolyn Martin
[email protected]I made these muffins for a party and they were a huge hit. Everyone raved about how good they were.
Malik Shahbaz Ali
[email protected]These muffins are so easy to make. I just threw all the ingredients in a bowl and mixed them together.
Jesus Colocho
[email protected]I love the combination of cornmeal and buckwheat in these muffins. It gives them a really unique flavor.
395zihad ahamed
[email protected]These muffins are a great way to start your day. They're healthy, filling, and delicious.
Aria Conners
[email protected]I'm not a big fan of blueberries, but these muffins were still really good. The cornmeal and buckwheat gave them a great flavor.
Latrice Baker
[email protected]These muffins are the perfect way to use up leftover blueberries. They're also a great way to get your kids to eat their fruit.
Ella Pawson
[email protected]I made these muffins for a party and they were a huge hit. Everyone raved about how good they were.
Hanan Sian
[email protected]These muffins are so easy to make. I just threw all the ingredients in a bowl and mixed them together.
Hiram Guerrero
[email protected]I love the combination of cornmeal and buckwheat in these muffins. It gives them a really unique flavor.
Vibes With Smaalliee
[email protected]These muffins are a great way to start your day. They're healthy, filling, and delicious.
langraw mro
[email protected]I'm not a huge fan of cornmeal, but these muffins were surprisingly good. The buckwheat helped to balance out the flavor.
Idan Kokh
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also a great way to use up leftover blueberries.
LunarWrvld
[email protected]I made these muffins for my family and they were a hit! Everyone loved the sweet and tangy flavor of the blueberries.
Assem
[email protected]These muffins are so moist and flavorful! The cornmeal and buckwheat give them a unique texture that I really enjoyed.