Buckwheat is one of my favorite flours to bake with because it’s so darn rustic and rich of flavor. The funny thing is, is that buckwheat has nothing to do with wheat at all, except for its name. Buckwheat is related to the sorrel and rhubarb family, two things I adore as well, and it’s gluten-free. When I think of buckwheat, the first thing that comes to mind are buckwheat blinis. Maybe that’s a bit odd, but I remember one of the first things I made with buckwheat flour were blinis for a New Year’s Eve party that I was invited to. I also brought along some caviar and crème fraiche to top them off, which made them extra fancy schmancy, and everyone seemed to enjoy them.
Berries and buckwheat are two things I love to combine. In fact, I have a delightful Blueberry Buckwheat Scone recipe on my blog, that’s been there for years, and I keep making it over and over again because it’s so good. Muffins made with fruity berries and hardy buckwheat have the most interesting contrast of tastes, and I find it perfect during the wintertime because it’s like a big bowl of porridge with fresh berries on top and a splash of cream, but in muffin form. Something most of us crave when it’s cooler outside.
I find myself wanting to bake muffins on the weekend because that’s when I have a few more minutes to spare, so I can pop them into the oven, and then sit and enjoy one with a good cup of coffee. This is not a gluten-free recipe, although you can substitute the all-purpose flour for gluten-free flour, and you’d be in luck. They muffins are easy to wrap and store in the refrigerator, and reheat for 30 seconds in the microwave, for the next few days, so you can keep enjoying them.
1 cup buckwheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, room temperature
3/4 cup light brown sugar
1/3 cup granulated sugar
2 large eggs
2/3 cup buttermilk
2 cups frozen berries, I used a mixed berry blend
(Makes 1 Dozen)
- Preheat oven to 400 degrees. Spray muffin pan with cooking spray, set aside.
- In a large bowl, combine flours, baking powder, baking soda and salt.
- In a stand mixer or large bowl, cream together butter and a sugars for 3 minutes. Scrape down sides of bowl and add eggs, one at a time. Mix until light and airy, about 2 minutes.
- Add dry ingredients, alternating with buttermilk in thirds. Mix on low speed until batter begins to come together. Add frozen fruit and stir for 30 seconds.
- Remove bowl and using an ice cream scoop, dollop into prepared pan.
- Bake for 20 minutes. Remove from oven and let cool for 8 minutes in pan before removing. Enjoy!