Cornmeal and Buckwheat Blueberry Muffins

By Martha Rose Shulman

Cornmeal and Buckwheat Blueberry Muffins
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(474)
Comments
Read comments

They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).

Featured in: Blueberries for All

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:12 muffins (⅓ cup tins) or 18 mini muffins
  • 65grams whole- wheat flour (½ cup, approximately)
  • 125grams buckwheat flour (1 cup, approximately)
  • 4grams salt (rounded ½ teaspoon)
  • 15grams baking powder (1 tablespoon)
  • 2grams baking soda (½ teaspoon)
  • 85grams cornmeal (½ cup, approximately)
  • 2eggs
  • 360grams buttermilk (1½ cups) or kefir
  • 75grams mild honey, such as clover (3 tablespoons)
  • 50grams canola or grape seed oil (¼ cup)
  • 250grams blueberries, or a mix of blueberries and blackberries (1¾ cups, approximately)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

174 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 5 grams protein; 214 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.

  2. Step 2

    In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.

  3. Step 3

    Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don’t release easily, allow to cool in tins, then remove from tins.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
474 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Georgia

I love the taste of buckwheat but after reading other cooking notes I decided to divide the flours to 3/4 cup buckwheat and 3/4 cup whole wheat. I used fine grain cornmeal and buttermilk instead of kefir. Although I usually cut the sugars down, I used the full 3 T of honey. The result - these are by far the best blueberry muffins I've ever had. They are so good I wasn't sure I wanted to share them.

Theresia

In Western Europe I found only "silver-hulled" buckwheat (and flour) in the health food stores. It makes for a less "earthy" taste than the darker buckwheat flour that is sold in the US. Pancakes taste very different with the European buckwheat flour. You may find that you'll like the muffins with the silver hulled buckwheat flour (if you can find it… i think in Maine).

Mary

I was drawn to this recipe because I don't like cakey-sweet muffins, but I found the taste so unpleasant and non-muffin-like, that I ended up throwing them out. I realized after I started making them that I was out of honey, so I used agave nectar instead, but I don't think that was the problem. These might be OK with sweet, flavorful blueberries from the farmers market, but the savory grain flavors on top of the bland/sour grocery store variety was a bad mix.

Patrick

I used 95 g whole wheat and 95 g buckwheat. Also 3.5 T honey, only because my jar of honey says that's what 75 g of honey is. They taste like a nutty, slightly sweetened cornbread with berries in it. I quite like them, but I can see why some might not. I'm eager to try them again with molasses in lieu of honey.

Rachel

I added 50% more blueberries and made 18 muffins. Highly recommend

John W

is there a way to make these muffins gluten free for someone with Celiac disease?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.