Buckwheat Blueberry Muffins

Buckwheat Blueberry Muffins

This amazing recipe is thanks to Andrea Sampson.

These muffins are soft and delicious, I bet you can't stop at just one!


  • 1 cup buckwheat flour
  • 1 cup white rice flour
  • 2 tsp xanthum gum (or 1 tsp guar gum)
  • 2 Tbs gfcf baking powder
  • 4 tsp DariFree powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 2 eggs, beaten
  • 1 cup hot water
  • 1 cup gfcf margarine, melted
  • 1 cup dried or frozen blueberries


  1. Preheat oven to 200 C
  2. Line muffin tins with paper liners or grease muffin tins
  3. Combine all dry ingredients in a large bowl
  4. In a separate small bowl, combine liquid ingredients
  5. Add liquids to dry ingredients and stir until just moistened
  6. Bake until they spring back to the touch

If Using Egg Replacer:

Just add 1 Tbs egg replacer to the dry ingredients instead of the eggs.


Makes: About 12 small muffins / 9 large muffins

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