Dishing Up the Dirt

Triple Berry Buckwheat Muffins

At the rate I’m going with all these muffins I’ve been whipping up at the farm, I might as well open a muffin shop! It’s pretty ironic because I don’t consider myself much of a baker; cooking is more my jam. But damn, I’d be lying if I said I don’t love getting a wooden spoon out and mixing some batter! I’m really loving the texture and flavor of the below base recipe I’ve been using for most of my sweet and savory muffins. It consists of freshly milled buckwheat, millet and amaranth. However, if millet and amaranth are not in your pantry or are hard to find (you can usually source them online if your local shop doesn’t carry them) they can be replaced with spelt flour, whole-wheat, or all- purpose flour with a slight variation in flavor and texture. And because I’m making these with my little babe in mind they are not very sweet. Just enough to take make them feel special without causing a sugar rush or crash. I’ve been sweeting my baked goods with some pacific northwest maple syrup instead of honey as we stayed away from honey for the first year of Pepper’s life (babies aren’t supposed to have honey because of a small chance of botulism.) And while we give Pepper local honey now that she’s older I’ve really fallen in-love with some pacific northwest maple syrup from Neil’s Big Leaf Maple. I think it sweetens these muffins perfectly, however feel free to use whichever sweetener your prefer in the same quantity (we only use 1/4 cup for a whole batch) The berries are what really shine in these muffins and they get even sweeter as they bake down a bit.

I hope you all enjoy these muffins as much as we do. Remember to plan ahead for these as the flours need to soak in the yogurt the evening before.

Happy berry season everyone!


Triple Berry Buckwheat Muffins

Prep Time: overnight    Cook Time: 25 minutes    Serves: 12 muffins

  • 3/4 cup buckwheat flour
  • 3/4 cup millet flour (see note)
  • 1/2 cup amaranth flour (see note)
  • 1 1/2 cups whole milk plain yogurt (we used goat milk yogurt but you can use any kind)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 2 eggs, beaten
  • 1/4 cup + 2 teaspoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup melted butter
  • 1 1/2 cups mixed berries (raspberries, blueberries, blackberries)


  1. The evening before baking, mix your flours with the yogurt and place in a warm spot in your kitchen. Cover with a towel.
  2. The next morning preheat your oven to 350F. Grease a standard 12 cup muffin tin and set it aside.
  3. Add the baking soda, salt, and cinnamon to the bowl with the dough. Add the vanilla, maple syrup, eggs, and melted butter. Fold in the berries until just combined.
  4. Fill the muffin tins and bake in the oven until a toothpick comes out clean when inserted in the middle of a muffin. About 25 minutes. Start checking the muffins around the 22 minute mark. Cooking times will vary depending on your oven.


If you don't have millet or amaranth flour, you can make up the difference with all-purpose flour. It's important to soak the flour in the yogurt the evening before to help break down the phtyic acid in the grains. This step helps to make the grains more easily digested and nutritious.

Leave a Reply

13 thoughts on “Triple Berry Buckwheat Muffins

  1. Michelle Korte says:

    Hell yeah on the wooden spoon!

  2. Stephanie says:

    I’m nervous to leave my store-bought yogurt overnight. Have you tried this with store-bought yogurt that had previously been refrigerated its whole life?

    1. Andrea says:

      Hi Stephanie! Thank you for your comment. And yes, you’re leaving your yogurt out at room temperature (or even warmer) to soak the grains before cooking. This allows the natural enzymes and other helpful organisms to begin fermenting the grains which will neutralize a large portion of the phtyic acid and make the grains more nutritious and easier to digest. For more information on this whole topic and process I highly recommend the book Nourishing Traditions by Sally Fallon. But the long and short, it’s perfectly safe to soak your grains in the yogurt at room temp overnight. Keep the yogurt you aren’t using in the recipe refrigerated for another use. Happy baking!

      1. Stephanie says:

        Thank you so much! I feel much more confident in doing this now and am ordering my flours tonight 🙂

  3. Josee Comtois says:

    Hi Andrea, do you think that I can sub the millet and amaranth flour for oat flour?
    Many thanks.

    1. Andrea says:

      I think that should work. Though I haven’t personally tried it with oat flour as a substitute I think it should be fine. Let me know how they turn out!!

  4. Deb says:

    Hi Andrea! Would frozen fruit work okay?

    1. Andrea says:

      Absolutely. I’d just toss them in a little bit of flour first so they don’t sink. Happy baking!!

  5. Heather says:

    I assume it’s 1/3 cup of butter? Also, how much vanilla are you using?

    1. Andrea says:

      thank you for the catch! The recipe is updated.

  6. Sterling says:

    Hi Andrea!
    We have a serious dairy allergy in our household yet love all of your recipes. What do you think about subbing milks, butters and yogurts with a dairy free alternative? Would coconut or cashew yogurt work in a recipe like this? Thank you for your time!

    1. Andrea says:

      As long as you use a cultured non-flavored dairy free yogurt I think that’d work just fine! And ghee and plant based milk should be fine as well as substitutes (though I have to admit I haven’t tried with these substitutions). Let me know how they turn out!!

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