Ingredients for Three B Buckwheat Blueberry And Butternut Muffins
- Nonstick Cooking Spray
- 1 ½ cups all-purpose flour
- ½ cup buckwheat flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- Ground Cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- Butternut Squash
- ½ cup milk (dairy or non-dairy)
- Cooking Oil
- Orange Rind
- 2 tablespoons orange juice
- Fresh Blueberries
- Rolled Oats
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How to Make Three B Buckwheat Blueberry And Butternut Muffins
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- 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.
- Make a well in the center of the dry ingredients.
- 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.
- Pour the wet ingredients into the well in the dry ingredients. Gently stir until just combined. Fold in 1 cup fresh or frozen blueberries.
- Fill each muffin cup almost to the top.
- Sprinkle the tops of the muffins with ¼ cup rolled oats (optional).
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
24g
Fat
4g
Carbs
8g