Blueberry Buckwheat Muffins Recipe

Looking for an easy Blueberry Buckwheat Muffins recipe? Learn how to make Blueberry Buckwheat Muffins using healthy ingredients.


Submitted by annerodriguez8

Makes 12 servings



Can easily be made gluten free by substituting tapioca flour, cornstarch or potato starch for all purpose flour and adding 1/2 tsp xantham or guar gum.

Recipe Ingredients for Blueberry Buckwheat Muffins

1 cup frozen blueberries
1 tbs olive oil
1/3 cup nonfat milk
3 egg whites
4 oz greek yogurt (any variety, but blueberry nonfat works well)
1/2 cup sugar
1/2 cup buckwheat flour
1/2 cup all purpose flour
1/2 cup masa corn flour
1 tsp baking soda
1/4 tsp salt
1 tsp allspice

Recipe Directions for Blueberry Buckwheat Muffins

Mix together dry ingredients, and separately mix together wet; then add in wet (including berries). Pour into 12 pre lined and sprayed muffin cups and bake at 375 for 25 min.
Categories

Breads

Nutrition Facts
Serving Size 61.7g
Amount Per Serving
Calories
115
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
175mg
7%
Potassium
84mg
2%
Total Carbohydrates
22.1g
7%
Dietary Fiber
1.4g
6%
Sugars
10.5g
Protein
3.6g
Vitamin A 1% Vitamin C 2%
Calcium 3% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  •   Bad points
  • Very high in sugar
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