We have reached the end of Muffin-Mania. When I started out, I made a list of about fifteen muffin recipes, so there will be more muffins in the future, they just won’t be my focus. It seemed fitting to me to bookend this adventure with blueberry muffin recipes. We began with Super Blueberry Muffins and are ending with buckwheat blueberry muffins. I’m not sure if you can tell, but I’m a big fan of blueberries.
Since I often check my own blog to remind myself of how I made stuff, the ingredients are usually the staples of my kitchen. If you are a soy milk household, then use soy milk. If you swear by flax eggs, then please, by all means, use that instead of the Ener-G egg replacer. Our results won’t be identical, but you’ll still create a delicious muffin. My goal in providing recipes is to give you the basics so that you can either follow exactly or amend to your own taste/diet as you wish.
I’ve never made a recipe where you add the baking powder to the wet mixture by itself; generally it’s whisked into the dry ingredients. The muffins turned out great, despite my skepticism over this step. I used demerera (raw) sugar to top the muffins. The large sugar granules gave the muffin tops a good texture. The buckwheat flour adds a mild nutty flavor and helps create a nice tender muffin. All in all this is pretty stellar blueberry muffin.
Happy baking, friends!
Yield: 12 muffins
Buckwheat Blueberry Muffins
- 1/2 cup coconut oil, softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- Equivalent of 2 eggs – 2 tablespoons Ener-G egg replacer + 1/4 cup water
- 2 teaspoons baking powder
- 3/4 cup buckwheat flour
- 1 1/4 cup unbleached all purpose flour
- 1/2 cup vanilla almond milk
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh or frozen blueberries
- 2 teaspoons of sugar, for topping (optional)
Gather together all of your ingredients. Preheat your oven to 375°F. If you are using frozen blueberries, measure out the amount you need and set out so that they begin to thaw.
In a medium size mixing bowl but not the bowl of your stand mixer, whisk together the flours. Set aside.
In a large mixing bowl or bowl of your stand mixer, cream together the coconut oil, sugar, and salt until light and fluffy. (About 3 minutes of mixing at a medium speed.)
Add egg equivalent one half at a time, beating well after each addition. Blend in the baking powder.
Add the flours alternately with the almond milk, beating after each addition. Begin and end with the flour.
Mash 1/2 cup of the blueberries and mix them into the batter.
Stir in the vanilla and the remaining blueberries.
Spoon the batter into 12 lightly greased muffin cups. Fill all the way to the top or even a bit over (the batter is thick and allows this). Sprinkle with sugar if desired.
Bake for 25-30 minutes or until cake tester or toothpick inserted into the middle of the muffins comes out clean.
Remove from the oven and let them cool in the muffin pan for 5 minutes. Remove from the pan and allow them to cool on a wire rack. If you do not remove them to the wire rack, the muffins will steam and create a tough crust.