Lemon Blueberry Buckwheat Muffins

buckwheat muffinsmuffins buckwheat

I think it’s safe to say this winter has been bringing everybody down! I mean way way way down. The endless days of bone chilling winds, sunless skies, and slushy brown crap on the ground has definitely got me feeling less than perky, and I am generally a bubble of joy and optimism. As an instant remedy I’ve been keeping myself busy writing, planning fun and colorful meals, and as always baking.

Tuesdays are usually the one day of the week when I can stay home with my love and our two little fur babies, and pretend that I am a woman of leisure. I woke up this morning to the world covered in a thin dusting of white powder. The temperature a mere 12 degrees, and my family curled up around me. I snuck out of my warm bed already knowing what breakfast would be. During the winter it’s always difficult to come up with fun and exciting ideas for what to make. Lets face it, it’s hard to be inspired when you can’t even feel your fingers or toes. However in the midst of all this lies citrus. The one flavor the reigns supreme above all others. Bringing with its tart and bitter flavors, memories of warmer days.

I knew I wanted to make lemon blueberry muffins, but since I’m still trying to battle with my winter fat pants, I opted to make them on the healthier side. I used equal parts buckwheat flour to AP flour, sweetened them with just a touch of honey, and replaced most of the fat with kefir. The result was a melt in your mouth muffin, bursting with tart blueberries, everlasting notes of citrus, and just the perfect hint of sweetness. The buckwheat flour created an almost savory flavor and added a bit more bite to them making them the perfect breakfast.

Lemon Blueberry Buckwheat Muffins

1 cup AP flour

1 cup buckwheat flour

1 t salt

1/2 t baking soda

1 T baking powder

1 1/2 cups kefir

2/3 c honey

2 eggs

1/4 cup vegetable oil

1 cup blueberries

Mix all the dry ingredients in a bowl. Break the 2 eggs in a separate bowl. Whisk in the honey, oil, kefir until everything is emulsified. Add the wet ingredient to the dry and combine until there are no more clumps. Gently fold in the blueberries and divide into 12 lined muffin tins and bake at 375 for about 20-25 minutes.

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