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Ground hazelnuts and nutty buckwheat replace wheat flour to turn this muffin recipe into a gluten-free treat. The warmth of cinnamon merged with sweet juicy berries creates the most tempting aroma from the oven. Meike Peters, author of Eat in My Kitchen, says these gluten-free muffins are more rustic than dainty, but still cakey. “I never regret a muffin, no matter what flour I use, but in this case, I tend to eat a few extra—it’s nuts, fruit, and buckwheat after all,” she says. Baking with buckwheat results in pastries with a heartier flavor than those made with wheat or spelt flour. Peters learned about this combination in the mountains of South Tyrol, where on cold winter days, she’d often enjoy the fantastic Schwarzplentene torte in one of the area’s many cozy wooden huts. This sweet Tyrolean classic features buckwheat and hazelnut sponge cake sandwiched with a red jam filling. It’s so pleasing to enjoy while sitting next to a warm fire, watching snowflakes fall in front of the window.You can replace the hazelnuts with almonds, use blackberries, sliced apples, or pears instead of the blueberries (depending on the season), and, if you’re in an experimental mood, try adding a little orange zest.Blueberry, Buckwheat, and Hazelnut MuffinsExcerpted from Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike Peters. Copyright © 2016. Permission from Kyle Books. All rights reserved.

Recipe by Extra Crispy


Credit: Photo by Meike Peters

Recipe Summary

20 mins
10 mins
30 mins
12 muffins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

  • In a large bowl, whisk together the buckwheat flour, hazelnuts, sugar, baking powder, baking soda, cinnamon, and salt.

  • In a medium bowl, whisk together the milk, eggs, and butter. Add to the flour mixture and stir with a wooden spoon just until a lumpy batter forms. Gently fold in the blueberries. Mind that if you mix the batter too much, the muffins will lose their light texture.

  • Spoon the batter into the muffin cups, sprinkle the tops with a little sugar, and bake for about 16 minutes (slightly longer if using a conventional oven) or until golden. Take the muffins out of the pan and let them cool on a wire rack for two minutes before serving.