Three B Buckwheat Blueberry And Butternut Muffins Recipe

Fuel your day with these wholesome and delicious Three B Buckwheat Blueberry Butternut Muffins! Packed with the goodness of buckwheat, sweet blueberries, and subtly sweet butternut squash, this recipe from Better Homes and Gardens is a guaranteed crowd-pleaser. These muffins are moist, flavorful, and perfect for breakfast, brunch, or a healthy snack. Get ready for a burst of autumnal flavor in every bite!

Prep Time 20 mins
Cook Time 50 mins
Calories 150.4 kcal
Protein 8g
Rating 4.0 (4 Reviews)
Three B Buckwheat Blueberry And Butternut Muffins

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three B Buckwheat Blueberry And Butternut Muffins

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How to Make Three B Buckwheat Blueberry And Butternut Muffins

  1. Preheat oven to 400°F (200°C).
  2. Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup buckwheat flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Make a well in the center of the dry ingredients.
  5. In a separate large bowl, whisk together 2 large eggs, 1 cup cooked and pureed butternut squash, ½ cup milk (dairy or non-dairy), ¼ cup vegetable oil, 1 tablespoon orange zest, and 2 tablespoons orange juice.
  6. Pour the wet ingredients into the well in the dry ingredients. Gently stir until just combined. Fold in 1 cup fresh or frozen blueberries.
  7. Fill each muffin cup almost to the top.
  8. Sprinkle the tops of the muffins with ¼ cup rolled oats (optional).
  9. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  11. Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

24g

Fat

4g

Carbs

8g

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