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Blueberry, Buckwheat and Chia Seed Muffins

These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.

By tastykitchen · From Open Recipes · 13 ingredients
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Why it works: Buckwheat and chia work together. They rank in the top 8% of all ingredient pairs, and 7 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 12
Prep10 min
Cook30 min

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

  2. In a large bowl, whisk together the buckwheat flour, all purpose gluten free flour mix, chia seeds, baking powder, ground cinnamon, baking soda and fine salt.

  3. In a second bowl, whisk the eggs, coconut palm sugar, buttermilk or kefir, canola oil and pure vanilla extract until smooth. If using the milk and lemon juice option, let it curdle for 3 minutes first.

  4. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Do not overmix.

  5. Gently fold in the frozen blueberries, still frozen, so they stay whole and do not bleed color.

  6. Divide the batter evenly among the 12 liners, filling each about three-quarters full.

  7. Bake for 25 to 30 minutes, until the tops are golden and a toothpick inserted in the centers comes out clean. The egg should be set.

  8. Let the muffins cool in the tin for 5 minutes, then move them to a wire rack to cool completely.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Buckwheat + chiatop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together7 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chia + coconuttop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together66 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Buckwheat + flourtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together651 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + chiatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together47 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cinnamon + sugartop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar share little aroma chemistry, yet 30,777 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (buckwheat, flour, chia, cinnamon, egg, sugar, buttermilk):

  1. Vanillabetter flavor fit
  2. Blueberrybetter flavor fit
  3. Pumpkinabout as good a flavor fit
  4. Coconutthe original

Fit is the average pairing score against buckwheat, flour, chia, cinnamon, egg, sugar, buttermilk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).