Three B Buckwheat Blueberry and Butternut Muffins
Introducing Three B Buckwheat Blueberry and Butternut Muffins—the ultimate blend of wholesome goodness and delightful flavor! These gluten-friendly treats are crafted with nutty buckwheat flour, naturally sweetened with maple syrup, and enriched by creamy butternut squash puree for a moist, tender crumb. Bursting with juicy blueberries and warm notes of cinnamon and nutmeg, each bite is a fusion of comforting autumnal flavors and nutrient-rich ingredients. Perfect for breakfast or a guilt-free snack, these muffins come together effortlessly in just 15 minutes of prep time and bake to perfection in under 20 minutes. With optional crunchy nuts for added texture, Three B Muffins are your go-to recipe for a healthy, satisfying treat that’s packed with seasonal flair.
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Recipe Information
Ingredients
- 1 cup buckwheat flour
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup butternut squash puree
- 0.5 cup maple syrup
- 0.25 cup unsweetened applesauce
- 0.5 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the butternut squash puree, maple syrup, applesauce, milk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients and fold them together until just combined. Avoid overmixing to prevent tough muffins.
Gently fold in the blueberries and optional chopped nuts, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 143.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 335 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
