Blueberry Buckwheat Corn Muffins - Gluten Free

One thing I missed when I started eating gluten-free/wheat free was having a really hardy, tasty muffin.  I know that might sound silly to some people - but nothing beats muffins fresh out of the oven, especially in the winter.  A grain that I have enjoyed incorporating into our diet lately has been Buckwheat.  (Buckwheat is a gluten-free).  So I decided to try using Buckwheat flour to make some gluten free muffins. 

The Gluten-free Blueberry Buckwheat Corn Muffin recipe below is just wonderful.  I've been making them for us at least once a week.  Lowfat and delicious, the first time I made them I ate 3 right out of the oven!  These muffins are also a great food item you can make to help introduce your friends and family to alternative grains.  We would all benefit health-wise from eating less wheat, especially with the GMO's that is currently found in the flour we eat.   enjoy!

1 cup Buckwheat flour (I used Hodgson Mills)
1/2 cup Yellow Corn Meal (I used Arrowhead Mills organic gluten-free)
2 1/2 tsp baking powder
1/2 tsp. salt (I use sea salt)
1/4 cup sugar (I use organic)
1 regular egg and 1 white replacer equivalent for 1 egg (total 2 eggs)
1/4 cup melted butter (I used 1/4 cup melted Earth Balance soy free spread) 
1 1/4 cup milk (I used low fat milk, you can use soy if you'd like too) 
Blueberries (about 1/2 cup)


Preheat oven to 400.  Line 12 muffin cups with paper liners or grease muffin tins.
Mix together all ingredients.  Batter will be thin.  Fill muffin tins 2/3 full - muffins will rise.
Put blueberries on top of each muffin, poke down and bake aprox 15 minutes.

*You can try stirring the berries into the batter, but they will most likely sink because the batter is thin.

                                                Another Buddy Fergurson approved Recipe!

~ diane fergurson

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