Blueberry buckwheat muffins (vegan, gluten-free, sugar-free)

I am a fan of buckwheat desserts. They are healthy, gluten-free, and delicious. So do these blueberry buckwheat muffins. Plus, they are sugar-free and vegan.

Also, I love how moist and flavorful these blueberry buckwheat muffins are.

They are perfect if you have guests coming over, for breakfast, as a snack, or dessert. Moreover, I think the kids will love them as well! They won’t even notice that they are flour-free and sugar-free.

Are these vegan blueberry buckwheat muffins gluten-free?

Yes. The muffins are gluten-free. As you probably know, buckwheat is a gluten-free grain despite its name.

It’s very healthy and actually, you are welcome to eat as many muffins as you wish, because they are sugar-free too. I eat lots of them, they don’t have time to go bad and I don’t feel any heaviness in my stomach after eating them.

Why soaking the buckwheat?

Soaking the buckwheat is necessary for this particular recipe.

Soaking makes the buckwheat moister so it can blend easier, but besides that, it is healthier than unsoaked groats. It is because soaking helps to reduce some elements that cause gas and also eliminates some bad nutrients, It also boosts the number of minerals and vitamins in the buckwheat groats.

Read more about the benefits of soaking on Pick up Limes’s post. 

If you are curious to find out more about buckwheat: what is it, types of buckwheat, how to soak it, how to sprout it, and recipe ideas with buckwheat, check out this article. 

How to store the blueberry buckwheat muffins?

The best way to store the buckwheat muffins is in an air-tight container at room temperature. You can keep them for up to 2-3 days. Make sure to let them cool completely before putting them into the container.

However, if you want to keep them for longer, you can place them in the fridge for 3-4 days (in an air-tight container as well).

Or another option is to freeze them in a zipper bag or in a container for up to 3 months. Thaw them at room temperature for 4-6 hours before serving. Heat them into the microwave for 5 minutes if you wish to serve them warm.

Ingredients and substitutions

• Buckwheat groats – raw. These are the main ingredients in the recipe. We will soak the goats and then blend them.
• Bananas – ripe. This recipe has bananas in it to make the muffins refined sugar-free. Make sure to use ripe bananas for a sweeter taste.
• Dates. Another ingredient that is used for adding unrefined sugar to the buckwheat muffins. Feel free to add more dates than in the recipe to sweeten even more your cupcakes.
• Salt.
• Chickpea flour. If you don’t have chickpea flour on hand, add gluten-free all-purpose flour or oat flour. Actually, any kind of flour will work fine.
• Coconut oil. Use another oil if desires (a neutral one) or add fully-fat coconut milk instead.
• Baking soda and lemon juice. These 2 ingredients work together to raise your buckwheat muffins in the oven. Please note that baking soda will do better than baking powder in this recipe.
• Blueberries. Either frozen or fresh blueberries go well in this recipe.

How to make blueberry buckwheat muffins?

• Soak the buckwheat groats overnight or for at least 6 hours. In the morning, rinse them very well and drain.
• Add the soaked buckwheat groats to a blender or food processor, along with bananas, dates, chickpea flour, salt, and oil. Blend for a couple of minutes until smooth and creamy.
• Into a large mixing bowl, transfer the blended batter. Next, add the baking soda, lemon juice and mix for 1-2 minutes until the bubbles disappear.
• Add in the blueberries and fold them gently into the mixture.
• Use a spoon to spread the buckwheat mixture into muffin forms. Then, add some blueberries on the top as well.
• Into a preheated oven (175 C / 350 F) insert the muffins and bake for around 20 minutes. For baking the muffins, I set my oven to ventilation mode combined with the up and down heating (10 minutes each mode).
• Remove from the oven and place on a cooling rack for 10-20 minutes and then enjoy!

Tips and tricks for the blueberry buckwheat muffins

• The dough is perfect for making pancakes. So, if your muffin form is full but you still have some batter left, make pancakes out of it!
• Top the muffins with some nuts or seeds if desired for an extra source of proteins and fats.

Also, find out how to make:

• vegan matcha muffins

Want more buckwheat recipes?

• Buckwheat pancakes
• Buckwheat banana bread
• Buckwheat oatmeal cookies

Blueberry buckwheat muffins

Per muffin:

Protein: 3% of your daily dose

Net Carbs: 12% of your daily dose

Fat: 5,5% of your daily dose

Fiber: 16% of your daily dose

Iron: 4% of your daily dose

Calcium: 1% of your daily dose

Vitamin A: 1% of your daily dose

Vitamin C: 5% of your daily dose

Folate: 6% of your daily dose

Potassium: 8% of your daily dose

*please note that these numbers are estimated 

Please note that I may earn a small commission from Amazon and iHerb in case you decide to buy products from these sites. 

If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.