Buckwheat Blueberry Muffins

Try these vegan blueberry buckwheat muffins for a satisfying and healthy breakfast! These muffins are soft, fluffy, and packed with juicy blueberries, making them a great breakfast option. Easy to make and deliciously healthy!

Where to Pick Virginia Blueberries

If you’re looking to pick your own berries, check out one of these Virginia farms! They offer tons of different berry and fruit picking and blueberries are a great one to pick!

  • Braehead Farm (Fredericksburg): This farm also offers berry picking for blueberries, blackberries and more! Check here for pick-your-own schedule.
  • Chiles Family Orchard (Crozet) is known for its excellent peaches, but they also have tons of other fruits you can pick including blueberries! See their schedule here.
  • Great Country Farms (Bluemont) This farm offers a pick-your-own experience with peaches and other fruits. They have various activities for kids, a farm market, and seasonal events.
  • Blue Eden Farm– (Mechanicsville) This farm has pick your own blueberries and strawberries! It can be a bit tricky to find information online so give them a call before visiting.

No time to pick your own fruit? Visit a local farmer’s market to get your hands on local berries!

Muffin Ingredients & Substitutions

  • Ground Flax: Acts as an egg replacer in this vegan recipe. You can also use chia seeds.
  • Almond Milk: Adds moisture and richness. Feel free to substitute with almond milk, soy milk, or any plant-based milk of your choice.
  • Light Buckwheat Flour: Provides a unique, nutty flavor. You can substitute with whole wheat flour, but the texture may change slightly.
  • All-Purpose Flour: Ensures a light, fluffy texture. For a gluten-free version, use a gluten-free all-purpose flour blend.
  • Baking Powder & Baking Soda: Helps the muffins rise.
  • Salt: Enhances the flavors.
  • Maple Syrup: Adds natural sweetness. You can use agave syrup or any other liquid sweetener.
  • Neutral Oil: Keeps the muffins moist. Avocado oil, canola oil, or vegetable oil all work well.
  • Vanilla Extract: Adds flavor depth.
  • Apple Cider Vinegar: Reacts with the baking soda for extra rise.
  • Blueberries: You can use fresh or frozen blueberries. If using frozen, do not thaw and toss with a tablespoon of buckwheat flour before adding to the batter to prevent them from sinking.

What is Buckwheat Flour?

Buckwheat flour is a type of flour made from ground buckwheat seeds. Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It’s known for its distinctive earthy flavor and is commonly used in a variety of recipes, including pancakes, noodles, and baked goods. Buckwheat flour is rich in nutrients, offering a good source of protein, fiber, and essential minerals like magnesium and manganese. It also contains antioxidants, making it a healthy choice for those looking to incorporate more whole grains into their diet. You can get local buckwheat flour from Wades Mill in Raphine, VA.

Tips for Perfect Muffins

  • Do Not Overmix: When mixing the batter, stir until just combined. Overmixing can make the muffins dense.
  • Use Frozen Blueberries: If using frozen blueberries, do not thaw them. Mix in the berries while still frozen to prevent them from becoming soggy.
  • Check for Oven Hot Spots: Rotate the muffin tray halfway through baking if your oven heats unevenly.
  • Cool Properly: Allow muffins to cool in the pan for a minute before transferring to a wire rack to finish cooling. This helps prevent soggy bottoms.

How to Store Leftover Muffins

You can store these muffins in an airtight container for up to 4 days, which means they’re perfect for breakfast on the go! You can also freeze leftover muffins and simply thaw them in the microwave for 15-20 seconds, then enjoy!

buckwheat blueberry muffins

Buckwheat Blueberry Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 2 tablespoons ground flax
  • 1 cup almond milk
  • 1 cup light buckwheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • ½ cup maple syrup
  • ¼ cup neutral oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 375 degrees. Line a 1/2 cup/120ml muffin tray with paper liners or grease well.
  2. In a large bowl, combine ground flax and almond milk. Stir and allow to sit for 5 minutes for flax to absorb liquid.
  3. In a small bowl combine buckwheat flour, baking powder, baking soda, and salt.
  4. Once the flax mixture is ready, add the maple syrup, oil, and vanilla. Stir until smooth.
  5. Add in the flour mix and stir briefly until just combined. Allow to sit for 5 minutes for the moisture to absorb, otherwise the muffins will be gritty.
  6. Stir in the apple cider vinegar then the blueberries.
  7. Scoop into prepared wells to 1/4”/6mm below the top.
  8. Bake for 23-26 minutes until a skewer inserted comes out clean. Allow to cool for 15 minutes before serving.

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