Buckwheat & Blueberry Mini Muffins

 

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So I’m surfing Facebook and I saw  Jamie Oliver’s Gluten-free blueberry mini muffins recipe, this brought about the idea of making buckwheat mini muffins! Absolutely heavenly.
This recipe is a cleaner spin on classic blueberry muffins with good for you ingredients like buckwheat flour,raw sugar and organic blueberries. These muffins make an easy, portable breakfast or snack.

To make Buckwheat & Blueberry Mini Muffins you’ll need:

4 free run eggs
¼ cup melted butter
¼ cup organic raw sugar
1 tablespoon pure vanilla extract
1/2 cup buckwheat flour
1/8 teaspoon salt
1/2 teaspoon baking soda
1 cup fresh organic blueberries

Directions

– Preheat your oven to 180°C/350°F.

– In large bowl combine eggs, butter, raw sugar, and vanilla.

– In a separate bowl mix buckwheat flour, salt, and baking soda.

– Add flour mixture to wet ingredients, then stir in blueberries.

– Scoop 1 tablespoon of batter into each mini-muffin cup.

 

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– Bake for 12 to 14 minutes, or until risen and golden.

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– Makes 24

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2 thoughts on “Buckwheat & Blueberry Mini Muffins

  1. Making this right now 🙂 I LOVE that your pictures are real! Love the drips on the tray, I was able to replicate them quite accurately 😉 thankyou for showing it like it is 🙂

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