Buckwheat Blueberry Muffins Vegan Gluten-free Breakfast

These buckwheat blueberry muffins are healthy vegan, gluten-free blueberry muffins with a moist crumb, juicy blueberries, and a delicious earthy, nutty flavor from buckwheat flour and almond flour.

Bonus, they contain a good bunch of plant-based proteins and no refined sugar.

this Recipe

Are buckwheat muffins healthy?

These buckwheat flour muffins are vegan, gluten-free, and refined-sugar-free. They are one the healthiest vegan breakfast muffins ever.

First, buckwheat is one of the best plant-based protein sources like soy or quinoa. It’s called a complete plant-based protein, meaning that it contains all the nine essential amino acids that the body can’t produce.

Then, these buckwheat muffins have no refined sugar, keeping the net carbs per serving very low to keep your blood sugar level steady through the day.

Finally, this buckwheat muffin recipe includes almond flour, which adds healthy fat and many important nutrients to a vegan diet like biotin, zinc, manganese, potassium, and calcium.

Therefore, one of these gluten-free buckwheat muffins makes a great recipe for a healthy balanced vegan breakfast.

How to make buckwheat flour muffins?

First, measure all your ingredients precisely into a small bowl to make sure you don’t miss any ingredients while making the recipe.

Ingredients

You need a good amount of wholesome ingredients to make these healthy blueberry muffins, including:

• Unsweetened almond milk – or any non-dairy milk you love like oat milk or soy milk.
• Apple cider vinegar – or lemon juice.
• Buckwheat flour – the color of buckwheat flour is very different from one country to another. My buckwheat flour here in New Zealand has a light grey color which is why the muffins keep a lightly golden crumb.
• Almond flour – I don’t recommend an almond meal in this recipe. It makes the muffins very dense and gritty in texture.
• Unrefined cane sugar or any crystal sweetener you love, like coconut sugar or erythritol, for a diabetes-friendly option. Don’t use a liquid sweetener like maple syrup, or the batter will be very dense and heavy.
• Baking powder
• Baking soda 
• Cinnamon
• Blueberries – fresh or frozen.
• Peanut butter – or almond butter, sunflower seed butter, or tahini.
• Melted coconut oil or light olive oil to decrease saturated fat or any vegetable oil you like.
• Vanilla extract

For step-by-step instructions, jump to the recipe card below, or watch my detailed story where I make these simple buckwheat muffins.

Prepare 3 bowls

#1st bowl: vegan buttermilk

First, in a small mixing bowl, prepare the vegan ‘buttermilk’ by stirring non-dairy milk and apple cider vinegar. Set aside for 10 minutes until the milk slightly curdle.

#2nd bowl: flour mixture

Meanwhile, combine all the dry ingredients into a large mixing bowl: buckwheat flour, almond flour, unrefined cane sugar, baking powder, baking soda, and cinnamon.

#3rd bowl: peanut butter mixture

Finally, stir the natural peanut butter, melted coconut oil, and vanilla extract until it forms a sticky thick paste.

Combine bowl 1 to bowl 3

Now whisk in the vegan buttermilk into the peanut butter paste until the mixture is well combined and no lumps show.

Make the batter

Now, pour the wet ingredient onto bowl 2 with the flour mixture and stir to form a consistent buckwheat almond flour muffins batter.

How to bake buckwheat blueberry muffins?

These gluten-free, vegan blueberry muffins are much denser than regular vegan muffins. In fact, gluten-free baking use flours that are much heavier due to their amount of fiber or starch. It means it takes a little longer to bake.

First, line a 12-hole muffin pan with paper muffin cups. Then, fill each cup up to 3/4 and add a few extra blueberries on top of each muffin if desired.

Finally, bake at 350°F (180°C) for 30 minutes – 35 minutes or until a pick inserted in the center of the blueberry buckwheat muffin comes out clean.

Cooldown

Place the baked buckwheat breakfast muffins on a cooling rack and wait for a few hours to enjoy their best texture.

Almond flour swap

These vegan blueberry muffins use almond flour to add a lighter texture to the muffins.

You can’t make vegan muffins with 100% buckwheat flour, or the texture will be too dense and gummy.

However, if you can’t have nuts, you can replace the almond flour with the same amount of:

• Oat flour – look for gluten-free certified oats and blend them in a food processor to make your own flour.
• Gluten-free flour blend – bob’s red mills 1:1 gluten-free flour mix works very well here.
• Spelt flour – this is not gluten-free, so not recommended if you want to keep the recipe without gluten.

How to make buckwheat flour?

If you can’t find buckwheat flour at the grocery store, you can make it yourself at home. To do so, add at least 2 cups of buckwheat groats into a high-speed blender and blend at high speed until a fine flour forms.

More vegan, gluten-free baking recipes

I have plenty others delicious vegan gluten-free baking recipes for you to try, below are my favorites:

Gluten-free Almond Flour Shortbread Cookies with only 3 Ingredients

Vegan-Gluten Free Zucchini Bread

Chickpea Blondie Recipe

Did you make these vegan buckwheat blueberry muffins? Share a review or comment below. I love to read your feedback on my recipes,

Your friend, Carine

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Vegan Buckwheat Blueberry Muffins

A healthy, moist vegan breakfast muffin recipe with gluten-free buckwheat flour and almond flour.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 208 kcal

Author: Carine

4.89 from 99 votes

Ingredients

US Customary - Metric

• ▢ 1 ¼ cup Almond Milk - at room temperature, or choose any other non-dairy milk you love
• ▢ 1 teaspoon Apple Cider Vinegar
• ▢ 1 ⅓ cup Buckwheat flour - scooped, level up
• ▢ 1 cup Almond Flour - scooped, level up
• ▢ ½ teaspoon Baking Soda
• ▢ 1 teaspoon Baking Powder
• ▢ ¾ cup Unrefined Cane Sugar - or coconut sugar
• ▢ ½ teaspoon Cinnamon
• ▢ ¼ cup Natural peanut butter - or almond butter
• ▢ 3 tablespoons Melted Coconut Oil
• ▢ 2 teaspoons Vanilla
• ▢ 1 ½ cup Blueberries - fresh or frozen

Instructions

• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin cases or oil each hole with coconut oil. Set aside.
• In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.
• In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon. Set aside.
• In a medium-sized bowl, combine peanut butter, melted coconut oil, and vanilla until thick creamy paste forms. Add in the almond milk prepared in step 1 and whisk until the mixture is well combined, no nut butter lumps show.
• Pour the liquid into the bowl with the dry ingredients and stir to combine.
• When the batter is smooth and consistent, stir in the blueberries.
• Fill each muffin hole up to 3/4 and press in a few extra blueberries on top of each muffin.
• Bake for 25-35 minutes in the center rack of the oven until a pick inserted in the center of the muffins comes out clean.

Storage

• Store the muffins in a sealed box for up to 5 days in the fridge or freeze for up to 3 months. Thaw the day before at room temperature.

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Nutrition

Serving: 1muffin | Calories: 208kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Sodium: 161mg | Potassium: 128mg | Fiber: 3g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg