Three B Buckwheat Blueberry and Butternut Muffins

Introducing Three B Buckwheat Blueberry and Butternut Muffins—the ultimate blend of wholesome goodness and delightful flavor! These gluten-friendly treats are crafted with nutty buckwheat flour, naturally sweetened with maple syrup, and enriched by creamy butternut squash puree for a moist, tender crumb. Bursting with juicy blueberries and warm notes of cinnamon and nutmeg, each bite is a fusion of comforting autumnal flavors and nutrient-rich ingredients. Perfect for breakfast or a guilt-free snack, these muffins come together effortlessly in just 15 minutes of prep time and bake to perfection in under 20 minutes. With optional crunchy nuts for added texture, Three B Muffins are your go-to recipe for a healthy, satisfying treat that’s packed with seasonal flair.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup buckwheat flour
• 0.5 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 1 cup butternut squash puree
• 0.5 cup maple syrup
• 0.25 cup unsweetened applesauce
• 0.5 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 cup blueberries (fresh or frozen)
• 0.5 cup chopped pecans or walnuts (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-muffin tin with paper liners or grease it lightly.

Step 2

In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate bowl, mix the butternut squash puree, maple syrup, applesauce, milk, and vanilla extract until smooth and well combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and fold them together until just combined. Avoid overmixing to prevent tough muffins.

Step 5

Gently fold in the blueberries and optional chopped nuts, ensuring they are evenly distributed throughout the batter.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.

Step 7

Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Nutrition Facts

Serving size	(962.6g)

Amount per serving	% Daily Value*
Calories	1713.3

Total Fat 48.2g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 10mg	0%
Sodium 2193.5mg	0%
Total Carbohydrate 312.6g	0%
Dietary Fiber 32.1g	0%
Total Sugars 143.2g
Protein 35.2g	0%

Vitamin D 50IU	0%
Calcium 334.7mg	0%
Iron 8.8mg	0%
Potassium 1739.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 7.7%

Carbs: 68.5%