Dishing Up the Dirt

Buckwheat Strawberry Muffins with Cardamom & Vanilla

Well folks, the muffins I posted last week were such a hit in our household that I knew I had to whip up something similar with our very own fresh strawberries. The berries at the farm are coming on strong and I wanted them to be the star of the show in this week’s muffin recipe. Similar to last week’s muffins these aren’t sweetened with much sugar (just a tiny bit of pure maple syrup) and with nothing masking the natural sweetness of the strawberries they really shine in this recipe. The addition of cardamom and vanilla really ties everything together. These are made with a combination of freshly milled white wheat berries, buckwheat and amaranth. The fresh milled grains add a lot of flavor here but of course, you don’t need your own home grain mill to make these. However, if you are interested in a home mill, I recently purchased a KoMo classic grain mill and I absolutely LOVE it! I’m making my own flours out of everything from traditional wheat berries to chickpea flour, lentil flour, rice flour and oat flour. The freshness is unmistakable and really adds flavor to baked goods. It was an investment worth while for me because I’m using it often.

Anyhow, these muffins will be delicious either way. The flavor combination is spot on and I hope you all enjoy them as much as we do. Just remember, you need to plan a little ahead here because the flours soak overnight in the yogurt. This step is encouraged because the grains become more easily digestible and their nutrients become more readily available. If you want to learn more about soaking grains (I find it kind of interesting) check out the book Nourishing Traditions. The author dives into it all!

Happy muffin making everyone!

Buckwheat Strawberry Muffins with Cardamom & Vanilla

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

  • 3/4 cup freshly milled white-wheat berries (See note)
  • 3/4 cup freshly milled buckwheat flour
  • 1/2 cup freshly milled amaranth flour
  • 1 1/2 cups whole milk plain yogurt
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 2 teaspoons pure vanilla extract
  • 1/4 cup  + 2 teaspoons pure maple syrup
  • 2 eggs, beaten
  • 1/3 cup melted butter or olive oil
  • 1 cup sliced strawberries, tossed with 1 teaspoon flour


  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 cardamom to the bowl with the dough. Add the vanilla, maple syrup, eggs, and melted butter. Fold in the strawberries 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.


You can replace the freshly milled hard white wheat berries with whole wheat or all purpose flour.

Leave a Reply

8 thoughts on “Buckwheat Strawberry Muffins with Cardamom & Vanilla

  1. Jenny says:

    Looks delicious! My local stores don’t sell amaranth flour. Do you have any suggestions for substitutes (and quantities)? Thanks in advance!

    1. Andrea says:

      You can try barely flour or just substitute with more all purpose flour.Both should work as a 1:1 substitution. Happy baking!!!

      1. Jenny says:

        Thank you! Can’t wait 🙂

  2. April Rains says:

    I love these but I found myself wanting more texture (though they were delightfully moist). I’m going to experiment with substituting the amaranth flour with almond flour or oats (as I can’t seem to find amaranth flour here anyway) and adding seeds or nuts.
    Any thoughts or notes on this (do you think any ofv those changes would or wouldn’t work)?

  3. Leah says:

    Do you think red currants could work well in place of the strawberries?

    1. Andrea says:

      sounds divine!

  4. Sarah says:

    Can you do this gluten-free?

    1. Andrea says:

      You can replace the white flour with millet flour (which I’ve done with most of my muffin recipes and it works beautifully!)

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