Buckwheat Blueberry and Coconut Muffins

  • Prep: 15 Mins / Cook: 20 Mins
  • Serves 12
  • easy

Soft and fluffy buckwheat muffins, sweetened with fresh blueberries with a hint of vanilla and combining nutty buckwheat with desiccated coconut - these tasty gluten free muffins are a wonderful option for a sweet breakfast or afternoon snack in your meal plan.

Gluten Free Dairy Free


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  • Buckwheat Flour Buckwheat Flour 250g 2 cups
  • Table Salt Table Salt 1/2 tsp 1/2 tsp
  • Coconut Milk Coconut Milk 240ml 1 cup
  • Caster Sugar Caster Sugar 100g 1/2 cup
  • Vegetable Oil Vegetable Oil 80ml 1/3 cup
  • Vanilla Extract Vanilla Extract 2 tsp 2 tsp
  • Lemon Juice Lemon Juice 1 tsp 1 tsp
  • Shredded Coconut Desiccated Coconut 40g 1/2 cup
  • Blueberries Blueberries 150g 1 cup


  1. 1.Preheat the oven to 180C degrees.
  2. 2.Sift the buckwheat flour, sugar, salt and baking powder into a large mixing bowl.
  3. 3.In a different bowl, mix the vegetable oil, coconut milk, vanilla extract and lemon juice.
  4. 4.Pour the moist mixture into the dry mixture and stir loosely.
  5. 5.Stir in the desiccated coconut and blueberries.
  6. 6.Grease a 12-hole muffin tray with vegetable oil.
  7. 7.Add the mixture equally to each hole and bake for 20 minutes.
  8. 8.Remove the muffins from the tray, cool for 15-20 minutes before serving.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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