Buckwheat Blueberry Muffins

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How cute are these! Little muffin tops! These are the coolest silicon muffin cups I have ever seen!

My favorite type of muffins are healthy ones, like bran, buckwheat and really any muffin that has more fruit than added sugar. This muffin recipe fits the bill. Instead of using white flour, I used a combination of buckwheat and whole wheat flour. If you are making these muffins gluten-free then you can use your favorite purpose gluten-free flour.

This recipe also doesn’t contain any butter! Instead it uses yogurt and bananas. This muffin recipe is almost like a morning-glory muffin that contains dried fruits and nuts, but Carolyn and I decided to leave those ingredients out and just use fresh wild Maine blueberries (the best kind).

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Here’s a baking trick: if you dust the blueberries in a little flour before adding them to the mix, they won’t bleed and change the color of your muffin or sweet bread! Cool huh!?

Buckwheat blueberry Muffins

The muffins are really yummy fresh out of the oven! I like to top mine with a little butter and Carolyn likes to use butter and jam. Either way, the muffins are delicious! If you have leftovers, cut one open and toast it using a toaster oven or just in a pan on the stove. The crispness adds a great texture!

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