Gluten-free Blueberry Muffins - My Fav Mini-Cake-Like Treat That's Actually Healthy

There is a link to gluten and unexplained infertility. Also, whole grains are much more nutrient dense fertility foods for healthy eggs.

The litmus test on this recipe was when I had a friend over who actually ran off with a half dozen to take home. What up Raj, I got my eye on you. :) BTW, if you haven't tried buckwheat, neither had I. It's more hearty - log cabin - earthy - woodsy tasting. It is a plant-food as it comes from the rhubarb root family and has a ton of magnesium (normally deficient and need for to get preg) and 5 grams of fiber per cup (yeah, good poops).

  • 180 grams (1 1/4 cups, approximately) buckwheat flour
  • 100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix - *I usually use brown rice and sometimes a little bit of garbanzo bean (great fiber - but also has a distinct flavor that's strong, so don't use a ton)
  • 10 grams (2 teaspoons) baking powder
  • 5 grams (1 teaspoon) baking soda
  • 3 ½ grams (1/2 rounded teaspoon) salt
  • 2 eggs
  • 125 grams (1/3 cup) honey (I added an extra T cause I sweet-like-that)
  • 360 grams (1 1/2 cups) buttermilk**
  • 75 grams (1/3 cup) canola or grape seed oil
  • 5 grams (1 teaspoon) vanilla extract
  • 170 grams (6 ounces/1 cup) blueberries
  • 10 grams (1 tablespoon) poppy seeds (more to taste)

**I substituted whole milk yogurt for 1/2 of the cups of buttermilk (no skim milk while TTC ). I found it gave it more moisture. I honestly ate these like cake, eating them warmed with some ghee on top (ghee is apparently healthier than butter, one ayurvedic doc told me to DRINK IT straight in the morning, which I did diligently for one entire morning and never ever again. It was similar to the time when I was living in Kathmandu and had to drink their yak butter tea, it was something else I tell you.)


Preheat the oven to 375 degrees with the rack adjusted to the middle. Oil or butter muffin tins.

Sift together the flours, baking powder, baking soda and salt into a medium bowl. Add any grainy bits remaining in the sifter to the bowl.

In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract. Whisk in the dry ingredients and mix until well combined. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl. Fold in the blueberries and poppy seeds.

Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack. If they don’t release easily, allow to cool and then remove from the tins.

This recipe was adapted from the NY Times.