Buckwheat Blueberry Muffins {Gluten-Free}

It’s texture is more “gritty” than wheat flour — meaning less soft. I use it often in pancakes with lots of eggs, but when I use it in muffins, I mix it with almond flour and arrowroot to help it bind and have a softer texture.

Buckwheat is an ancient grain, but has recently come back into the limelight because of it’s superfood properties.

I use the buckwheat flour in this recipe both in the batter and in the almond streusel topping. You do NOT want to skip this topping! It makes the muffins BEAUTIFUL, but also adds a fun pop of sweetness and texture!

MAKE YOUR OWN BUCKWHEAT FLOUR
If you purchase buckwheat flour at the store, it’s most likely toasted buckwheat, although it’s difficult to tell on the packaging. I prefer the taste and texture of raw buckwheat, so I make my own flour at home.

Ingredients

Dry Ingredients
1/2 cup buckwheat flour ground from raw groats*
6 tablespoons almond flour
2 tablespoons arrowroot flour
2 tablespoons coconut sugar or moscovado
1 teaspoon baking powder
1/2 teaspoon sea salt
Wet Ingredients
1 small banana ripe
2 eggs
1/4 cup butter melted
2 tablespoons honey
1/2 teaspoon vanilla
1 cup blueberries fresh or frozen
Streusel Topping
1 tablespoons sliced almonds
1/2 tablespoon buckwheat flour
1/2 tablespoon coconut sugar
1/2 tablespoon butter melted
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Combine all dry ingredients in a mixing bowl, and mix well. Then combine all wet ingredients (except blueberries) in a small bowl, and mix together well. Pour the wet ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.
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for full instruction please see : sunkissedkitchen.com