Blackberry Buckwheat Muffins
a blackberry buckwheat pancake with maple syrup in disguise as a muffin
Blackberry season has arrived in Seattle. Blackberries are one of my favorite fruits, and I can never pick enough of them. Although I am not outside foraging for fresh blackberries (like I usually do this time of the year), I have been inside enjoying my own little blackberry – a new baby girl.
I wanted to give you this recipe during blackberry season, so you’ll just have to wait for the 7th little way you can detox every day. You already have six things to weave into your day; why not get used to them before we add a little more? Besides, if you make and eat these muffins, it’ll gear you up for Detox Every Day #7.
A pinch of stevia is the only sweetener in this recipe. Whole grain buckwheat, when ground with the black hull, tastes satisfyingly sweet. When you don’t eat sugar or other natural sweeteners regularly, your taste buds savor the natural sweetness of whole grains. Fenugreek also enriches the sweetness of these muffins with its natural maple flavor, which is why they really are undercover pancakes.
Blackberry Buckwheat Muffins
Makes 12 muffinsIngredients
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
- Preheat oven to 400°F.
- If blackberries are frozen, pull them out of the freezer to thaw while you prepare the rest of the recipe.
- Prepare 12 muffin cups by greasing them with extra virgin coconut oil or filling them with paper liners.
- Mix dry ingredients together and set aside.
- Mix wet ingredients together.
- Combine wet and dry ingredients.
- Gently mix in 2 cups of blackberries.
- Evenly divide the batter into 12 prepared muffin cups.
- Once the batter is in the muffin cups, lightly place a blackberry on top.
- Bake for 20-25 minutes.
Notes
- I made my own buckwheat flour by grinding whole buckwheat (with the black hull) in my Vita-Mix.
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Emily
August 26th, 2011 at 6:55 am
Congrats on the newest bundle! I am loving your recipes. You’ve inspired me to experiment with different flours. I’m going to start making our bread soon, and I am so excited to try the teff loaf!
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Dr. Archer
August 26th, 2011 at 10:38 am
Emily, are you gluten-free or just experimenting with alternative flours? Thanks for the congrats!
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Emily
August 26th, 2011 at 10:55 am
I’m not gluten-free, but I’m curious. I have digestive problems and GERD. My friend went gluten-free to help with similar problems, and it seemed to work for her.
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Dr. Archer
August 26th, 2011 at 11:47 am
One of my professors believes that most people with GERD are allergic to gluten. Others think its dairy, but most often there is a food allergy/intolerance component that can make it go away or get a LOT better.
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