Blueberry Buckwheat Muffins
or an extra cup of buckwheat
butter or coconut oil
or coconut yoghurt
fresh or frozen
maple syrup, sugar or honey
adjust to taste
Preheat the oven to 180c/350f. Line a 12 hole muffin tin with cases.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
In another bowl, whisk together the melted coconut oil/butter, milk, yoghurt, eggs and maple syrup.
Fold the wet ingredients in to the dry until well mixed.
Fold through the blueberries.
Spoon the mixture in to the muffin cases. Filling each around 3/4 full.
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.
Allow to cool on a wire cooling rack before serving.
Store in an airtight container for up to 3 days. Suitable for freezing.