Make Gluten-Free Muffins with Buckwheat Flour

Ground hazelnuts and nutty buckwheat replace wheat flour to turn this muffin recipe into a gluten-free treat. The warmth of cinnamon merged with sweet juicy berries creates the most tempting aroma from the oven. Meike Peters, author of Eat in My Kitchen, says these gluten-free muffins are more rustic than dainty, but still cakey. “I never regret a muffin, no matter what flour I use, but in this case, I tend to eat a few extra—it’s nuts, fruit, and buckwheat after all,” she says. Baking with buckwheat results in pastries with a heartier flavor than those made with wheat or spelt flour. Peters learned about this combination in the mountains of South Tyrol, where on cold winter days, she’d often enjoy the fantastic Schwarzplentene torte in one of the area’s many cozy wooden huts. This sweet Tyrolean classic features buckwheat and hazelnut sponge cake sandwiched with a red jam filling. It’s so pleasing to enjoy while sitting next to a warm fire, watching snowflakes fall in front of the window.You can replace the hazelnuts with almonds, use blackberries, sliced apples, or pears instead of the blueberries (depending on the season), and, if you’re in an experimental mood, try adding a little orange zest. Blueberry, Buckwheat, and Hazelnut Muffins Excerpted from Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat by Meike Peters. Copyright © 2016. Permission from Kyle Books. All rights reserved. 12 muffins

Ingredients

1 ⅓ cups buckwheat flour
1 ½ cups ground hazelnuts
½ cup granulated sugar, plus more for topping
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 cup whole milk
2 large eggs
½ cup plus 1 tablespoon unsalted butter, melted and cooled
8 ounces fresh blueberries
12 paper muffin pan liners


Extra Crispy