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3B Muffins (Butternut, Buckwheat, Blueberry)

buckwheat butternut squash blueberry muffins 3B muffins (photo by jhy)

You will need:
  • 1 1/3 c white flour
  • 3/4 c buckwheat flour
  • 1/4 c sugar (or go half and half with substitute)
  • 1 t cinnamon
  • 1/2 t baking soda
  • 1-2 eggs (1 large is plenty or you can use 2 small to medium)
  • 1 c mashed butternut squash
  • 1/2 c milk (fat free works fine)
  • finely grated peel from 1/2 an orange
  • juice from 1/2 an orange (about 1/4 c)
  • 2 T vegetable oil
  • 3/4 c blueberries (wild or cultivated)
  • rolled oats
2 bowls
measuring cups, spoons, etc
muffin pans for regular size (2 1/2 inch) muffins

Preheat oven to 400 degrees F.

Prepare 12 muffin cups. You can insert liners, but for less bread loss on the paper, try How to Bake Muffins that Won't Stick to the Pan (link coming soon).

In a large bowl, mix the dry ingredients. In a separate bowl, combine the wet ingredients and mix well.

Make a well in the center of the dry ingredients and add the liquid all at once. Stir batter just until all dry ingredients are moistened. It will be lumpy. One secret to tender muffins is to not overmix.

Fold in the blueberries.

Spoon into muffin cups. Sprinkle a few rolled oats on top of each and press lightly to help them stick.

Bake for 15-20 minutes until inserted tester comes out clean, cool slightly and remove from pans.

These muffins are one of our favorites. The buckwheat is a dark, nutty grain and the squash keeps it moist. I've also made this with pumpkin. In the fall I usually prepare a number of one-cup packs of squash and put in the freezer for these muffins next blueberry season. I almost always double the recipe.


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