Blackberry Buckwheat Muffins

Ingredients


Dry Ingredients

  • 2 1/2 cups whole grain buckwheat flour (~317g)
  • 2 Tablespoons ground flax meal (~15g)
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon saigon cinnamon
  • 1/2 teaspoon ground fenugreek
  • 1/8 teaspoon stevia
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 1/2 cup full fat coconut milk
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 Tablespoons lemon juice

Mix-ins

  • 2 cups fresh or frozen blackberries
  • 12 additional blackberries for garnish 

Makes 12 muffins

  1. Preheat oven to 400°F.
  2. If blackberries are frozen, pull them out of the freezer to thaw while you prepare the rest of the recipe.
  3. Prepare 12 muffin cups by greasing them with extra virgin coconut oil or filling them with paper liners.
  4. Mix dry ingredients together and set aside.
  5. Mix wet ingredients together.
  6. Combine wet and dry ingredients.
  7. Gently mix in 2 cups of blackberries.
  8. Evenly divide the batter into 12 prepared muffin cups.
  9. Once the batter is in the muffin cups, lightly place a blackberry on top.
  10. Bake for 20-25 minutes.

Notes

  • I made my own buckwheat flour by grinding whole buckwheat (with the black hull) in my Vita-Mix.

https://www.archerfriendly.com/2011/08/blackberry-buckwheat-muffins