These Himalayan Tartary Buckwheat blueberry muffins sport two of the best superfoods ever. A scrumptious gut-healthy treat.
Muffins have been a passion of mine for decades, and especially homemade organic blueberry muffins made from scratch. In fact nothing is more shamelessly delicious than a rich serving of power-packed muffins with two top superfoods onboard.
The first, Himalayan Tartary Buckwheat (HTB), is rich. According to Dr. Bland of Big Bold Health it’s “the most immuneoactive, nutrient-dense plant yet discovered.” It rocks bioactive compounds, flavonols, prebiotics, vitamins, minerals, and a rare molecular powerhouse called 2-HOBA.
And we all know how packed blueberries are. They’re one of the most antioxidant-rich fruits. Toss the two together and it’s a jam.
To learn more about HTB go here. To get the flour on Amazon go here.
This recipe is organic, vegan, and gluten-free.
Himalayan Tartary Buckwheat Blueberry Muffins
Here’s what Big Bold Health has to say about Himalayan Tartary Buckwheat:
- Contains more than 100 immune-active nutrients.
- A true superfood with polyphenols, protein, prebiotics, antioxidants, and resistant starch.
- Research shows that baking with HTB flour actually enhances levels of key polyphenols.
- 100% certified organic, grain-free, gluten-free, dairy-free, vegetarian, and Non-GMO.
Benefits
- Boost your immune system’s strength and resilience, empowering it to defend against external threats and keep you healthy.
- Combat oxidative stress and support the health of your cells, rejuvenating your body from within.
- Experience improved cognitive function and mental clarity, allowing you to focus better and feel more energized.
- High levels of polyphenols work to undo cellular stress and rejuvenate systems throughout the body.
HTB Blueberry Muffins Ingredients (full recipe below)
- Organic flour.
- HTB flour.
- Plant milk.
- Blueberries.
- Chia eggs.
- Date sugar.
- Earth Balance.
- Vanilla extract.
- Baking powder.
- Pink salt.
- Pumpkin pie spice.
Muffin Topping & Ingredient Ideas
- Nuts and seeds.
- Fresh fruit.
- Dried fruit.
- Coconut.
- Chocolate/cacao.
- Ginger root.
- Granola.
- Trail mix/muesli.
- Maple syrup.
- Smoothie.
- Vegan yogurt.
- Vegan sour cream with stevia.
- Vegan whipped topping.
See > How to Make a Chia Egg
Himalayan Tartary Buckwheat Blueberry Muffins Recipe
It’s well worth noting that HTB goes well with other gluten-free flours. I typically dilute it a bit because it has a powerful taste.
Himalayan Tartary Buckwheat Blueberry Muffins
Equipment
- muffin pan. (12 cup)
Ingredients
- 1 1/2 cups organic flour.
- 1/2 cup HTB flour.
- 1 cup plant milk.
- 1 1/2 cups blueberries. (fresh or prefrozen)
- 2 chia eggs.
- 2/3 cup date sugar.
- 8 tbsp vegan butter.
- 1 tsp vanilla extract.
- 1 tbsp baking powder.
- 3/4 tsp pink salt.
Instructions
- Preheat oven to 400 and set the center rack.
- Combine the flour, baking powder, salt, and pumpkin pie spice in a large bowl.
- In a separate bowl whisk the chia eggs, plant milk, sugar, Earth Balance, and vanilla.
- Combine them without overmixing—only until moistened, not smooth.
- Fold in the blueberries (thoroughly drain if previously frozen).
- Form into muffin cups or a lightly greased 12-cup muffin pan (I use cast iron).
- Sprinkle with a mix of date sugar and pumpkin pie spice.
- Bake 10 minutes beyond when an inserted toothpick comes out clean.
- Let cool a few minutes before removing from pan.
- Serve immediately plain or with preferred toppings.
- Can store at room temp for several days in paper and airtight container.
- After that refrigerate.
Notes
Nutrition
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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
