Three-B (Buckwheat, Blueberry, and Butternut ) Muffins

Total Time
Prep 25 mins
Cook 25 mins

These muffins are chucked full of things that are good for you. The recipes comes from Better Homes and

Ingredients Nutrition


  1. Preheat oven to 400°F; Spray twelve 2-1/2-inch muffins cups with nonstick spray or line with paper muffins cups; set pan aside.
  2. Combine, flour, buckwheat flour, sugar, baking powder,cinnamon,baking soda and salt in a medium mixing bowl;make a well in the center of flour mixture; set aside.
  3. In a mixing bowl;Combine the eggs, squash, milk, oil, orange peel, and orange juice; Add the egg mixture all at once to flour mixture, stir until just moistened (batter should be LUMPY), fold in blueberries.
  4. Spoon batter into the prepared muffin cups, filling each almost full; sprinkle with oats.
  5. Bake for 15 to 20 minutes or until the muffins are light brown: cool in muffin cups on wire rack for 5 minutes, Remove from muffins cups; serve warm, Enjoy.
Most Helpful

Lovely flavours that match really well. The muffins are light and make a healthy finger food for babies.

colleenfitzgerald_11117846 July 24, 2011

An excellent combination of flavors, but way too complicated a recipe for something as simple as a fruited muffin. However, since I used this as my base and the results were good (published as a seperate recipe), I give it three stars.

BrotherAdso March 29, 2006

We loved it, my 2-1/2 y.o. daughter always asks for them. We used honey instead of sugar, applesauce instead of eggs, soy milk, & 1/2 buckwheat flour, half rice flour. Worked out great.

alwayscookin August 24, 2005