Cornmeal and Buckwheat Blueberry Muffins Recipe (2024)

I love the taste of buckwheat but after reading other cooking notes I decided to divide the flours to 3/4 cup buckwheat and 3/4 cup whole wheat. I used fine grain cornmeal and buttermilk instead of kefir. Although I usually cut the sugars down, I used the full 3 T of honey. The result - these are by far the best blueberry muffins I've ever had. They are so good I wasn't sure I wanted to share them.

I was drawn to this recipe because I don't like cakey-sweet muffins, but I found the taste so unpleasant and non-muffin-like, that I ended up throwing them out. I realized after I started making them that I was out of honey, so I used agave nectar instead, but I don't think that was the problem. These might be OK with sweet, flavorful blueberries from the farmers market, but the savory grain flavors on top of the bland/sour grocery store variety was a bad mix.

In Western Europe I found only "silver-hulled" buckwheat (and flour) in the health food stores. It makes for a less "earthy" taste than the darker buckwheat flour that is sold in the US. Pancakes taste very different with the European buckwheat flour. You may find that you'll like the muffins with the silver hulled buckwheat flour (if you can find it… i think in Maine).

i liked this muffin. it is definitely more robust than those vanilla blueberry muffins that are like eating a slice of cake - this is more the muesli of muffins. i used coarse cornmeal but would use finer ground cornmeal next time as it wasn't able to absorb enough liquid and stayed very crunchy, and i would go for a deeper flavor by replacing some of the honey with a dark molasses. i had these with a maple butter and they were delicious.

Good basic recipe. In the future I would suggest adding lemon zest and vanilla. Poppy seeds would also make a good addition.

Converted this to Gluten free by using 75g buckwheat flour, 125 g sweet sourgum flour, 85g finely ground blue cornmeal for the grains. Also added 1 tsp xanthan gum. Everything else the same. Good flavor. Rose very well with nice rounded tops. Glazed with a simple icing sugar/lemon juice mix while still warm.

Though I like buckwheat (e.g. pancakes), I found that flavor too strong and the blueberry flavor was overpowered. Next time I will flip the proportions of buckwheat flour and whole wheat flour. I think that would work well. Or maybe equal proportions of white, whole wheat and buckwheat.

These were great even with a few substitutions. I did 50/50 buckwheat and spelt flour, subbed mashed bananas for oil (and added 1.75 tbsp olive oil) and added 1 tsp vanilla extract and 1/2 tsp almond extract. Sprinkled some brown sugar on top. So good!!

Aside from their lead-sinker heft, these muffins had very little flavor despite the ingredients.

I used almond milk with a splash of vinegar instead of buttermilk, ground almonds instead of poppyseeds, and chopped dried banana instead of blueberries. Delicious.

It was delicious! I used grapes and it was really original and yummy.

What a beautiful, beautiful old Echo muffin tin!

Little people in my house expect berries and sweetness in their muffins, so I slid in extra honey (about double what is called for), and sprinkled some sugar on top. As a result, said little people ate down good buckwheat and cornmeal without complaint!

I had to laugh when I saw the flour ingredients because this is precisely what I have formulated for the buckwheat pancake mix that I have been feeding my family for decades. I go to some lengths to aquire the dark buckwheat popular in the east for this purpose. I made these muffins with substitutions based on what I had on hand - maple syrup instead of honey, sunflower oil instead of canola plus the addition of 1 teaspoonful of ginger, topping with a mixture of turbinado sugar and wheat germ.

Love these. I used frozen blueberries ( just 1 cup) and had only 1/4 cup of cornmeal and the muffins turned out perfectly. I used a dark liquid honey I had in the cupboard and the flavour profile matched the buckwheat and whole wheat. Batter seems more like pancake batter.

Super light and delicious. I made them fully gluten free by replacing the 1/2c wheat flour with 1/4c brown rice flour and 1/4c almond flour.Other mods for elevation: increased baking temp to 385F, reduced baking powder to 2t and baking soda to 1/4t. For taste, I boosted the blueberries to 2c and sprinkled the tops of the muffins with sugar before baking.

I used 1/3 WW, 1/3 AP, 1/3 buckwheat flour (by weight) and batter was runny so berries all sank to the bottom. Next time do in thirds by volume (1/2 c each). Taste was delish with the cornmeal and buckwheat. I added the AP flour to keep it a bit lighter.

Delicious! I used half WW and half buckwheat flour, otherwise followed recipe as written. I love blueberries with cornmeal, and these muffins delivered that perfect flavor in a healthful, not too sweet package!

After reading the notes here, made a few changes: - added 1 tsp vanilla - increased the honey to about 4 tbsp (increasing the sweetness is a first! I usually cut sugar in half) - subbed oat flour for cornmeal (out of necessity) - subbed a mixture of 2/3 yogurt and 1/3 water for buttermilk (out of necessity)- switched the proportion of buckwheat and whole wheat flours The batter was so good I licked the bowl. The muffins were tasty too. :)

Really like these muffins - have substituted oat flour for the corn meal and that also works well.

I didn’t change a thing, and this is my new favorite muffin. I am always on the lookout for less-sweet muffins, and these also have my favorite ingredients—blueberries, buckwheat, and cornmeal. I like the texture and the flavor, but I can imagine that others wouldn’t get past the color of the muffins.

I made these with half buckwheat flour and half whole wheat pastry flour. Very good! Twelve-muffin tin was overfull; this could easily make 16-18 standard size muffins.