Buckwheat and Amaranth Muffins

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Most muffins you’ll find at cafes and coffee shops are more akin to oversized cupcakes – too sweet, and too big. However, muffins need not be cloying. All it takes is a little natural sweetener to make them a treat. They also need not be calorie heavy sweets. These recipes will bring you a whole new world of muffins with various nutritious ingredients, specifically whole grains. Buckwheat and cornmeal muffins offer a fabulous taste & great nourishment, whilst avoiding that chewing-on-rocks feeling. These recipes are suitable even for those who don’t view themselves as particularly strong bakers – they’re easy, and come together rather quickly. These, of all the muffins I bake, have the most distinct flavor.


  • ¾ cup whole-wheat flour
  • ¾ cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup amaranth flour (can make by blending amaranth in a spice mill. Doesn’t need to be finely ground
  • 2 eggs
  • ⅓ cup honey
  • 1 ½ cups buttermilk
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup blackberries tossed with 1 teaspoon flour (all-purpose)

Nutritional Information

  • Nutritional analysis per serving (12 servings)
    224 calories; 8 grams fat; 6 grams protein; 1 gram saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams trans fat; 33 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 27 milligrams cholesterol; 235 milligrams sodium

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.


  1. Place a rack in the upper third of the oven, and preheat to 375 degrees. Butter or oil muffin tins. Sift together the buckwheat and whole-wheat flours, baking soda, baking powder, and salt. Stir in the amaranth flour.
  2. In another bowl, beat together the eggs, buttermilk, honey, canola oil and the vanilla extract. Use a spatula or whisk to stir in the dry ingredients. Make sure to mix until combined well, but don’t beat – don’t fret a few lumps, but be sure to scrape the bottom of the bowl to make sure no flour is left there. Fold in the blackberries.
  3. Spoon mixture into the muffin cups, filling just below the top (roughly 4/5th full). Put in oven, and bake until well risen and lightly brown, approx. 25 minutes.


  • Prepare in advance: You’ll find these muffins keep a couple day out of the refrigerator, a few more in the refrigerator, and up to a few months if frozen.