Buckwheat Blueberry Muffins Recipes

Buckwheat Blueberry Muffins

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 12 muffins

Ingredients

• 2 cups organic buckwheat flour
• 2 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp cinnamon powder
• 1/2 cup butter or coconut oil melted
• 2 eggs
• 1/2 cup plain yoghurt or coconut yoghurt
• 4 tbsp any milk
• 1 cup blueberries fresh or frozen
• 1 tsp vanilla
• 1/2 cup maple syrup, sugar or honey (adjust to taste)

Instructions:

1. Preheat the oven to 180 celsius. Line a 12 hole muffin tin with cases.
2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
3. In another bowl, whisk together the melted coconut oil/butter, milk, yoghurt, eggs and maple syrup.
4. Fold the wet ingredients into the dry until well mixed.
5. Fold through the blueberries.
6. Spoon the mixture into the muffin cases. Filling each around 3/4 full.
7. Bake for 15-20 minutes, until lightly golden and springing back to the touch. To double check, stick with a toothpick and it should come out clean if cooked.
8. Allow to cool on a wire cooling rack before serving.

Storage: store in an airtight container for up to 3 days. Can be frozen too.