Blueberry Buckwheat Chia Muffins

These blueberry buckwheat chia muffins are great for breakfast or as a snack. Though the name “buckwheat” is misleading, there isn’t actually any wheat (or gluten, the protein found in wheat) in buckwheat, and it is actually a seed, not a grain! Avoiding gluten is a good idea for anyone experiencing digestive issues ranging from minor discomfort to full-blown irritable bowel disorders. In addition, blueberries are both a low-glycemic and low FODMAP fruit and following a low FODMAP diet has been found to be especially helpful for about 70% of patients suffering from IBS.

Recipe by Daniela Kende
Serves - 12
Prep. Time - 5
Cooking Time - 15


  • 1 Tbs. ground flax seed
  • 1 cup buckwheat flour*
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1 ½ cups almond milk
  • 5 drops stevia
  • ½ tsp pure vanilla extract
  • 1 Tbs. chia seeds
  • Optional: ½ cup chopped walnuts (or pecans)
  • Handful blueberries (fresh or frozen)
  • Coconut oil (to coat muffin tin)

*Buy buckwheat flour OR whole buckwheat groats (bulk bins at health food stores!), and pulse for 5-10 seconds in a high-powered blender to make your own fresh flour!



  • Preheat oven to 400 degrees F
  • In a short glass or small bowl, combine 1 Tbs. ground flax seed and 3 tbsp. warm water. Stir and let sit to thicken
  • In a mixing bowl, combine buckwheat flour, baking powder, salt, and cinnamon
  • Add almond milk, stevia, vanilla extract, and flax paste, and stir until combined. Fold in chia seeds and walnuts, and divide mixture evenly between 12 oiled muffin tins
  • Drop 3 or 4 blueberries into each tin, then bake for 12-15 minutes, or until golden on top and a toothpick comes out clean
  • Enjoy plain, or top with a little almond butter, homemade lemon cashew cream, or applesauce

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