blue berry muffins

Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

12 regular size muffins OR 48 mini muffins

Serving Size: 1

Bursting with blueberries, these muffins have been tested on adults and kids and I have yet to find anyone who doesn't love them. Enjoy and share them with your special loved ones!


  • ¾ cup buckwheat flour
  • ¾ cup brown rice flour
  • ½ cup almond meal (or hazelnut meal)
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 large eggs, lightly beaten
  • ¼ cup coconut oil (melted)
  • 1/3 cup apple puree (sauce)
  • 1/3 cup water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2/3 cup real maple syrup
  • 2 cups blueberries (or use other fresh berries)


  • Heat the oven to 180 degrees C and line 1 standard-sized muffin pan with paper liners.
  • In a large bowl, stir together the dry ingredients (buckwheat flour, rice flour, almond meal, flax-seed, baking powder, baking soda, sea salt and cinnamon)
  • In a separate bowl, mix together the remaining ingredients (wet) but not the blueberries.
  • Mix together the dry and wet ingredients until just combined, and then fold in the blueberries.
  • Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.


This is a modified version of the original from Megan Telpner, Academy of Culinary Nutrition.