Buckwheat Blueberry Muffins

Super moist and soft, these gluten-free muffins are the perfect snack for the kids' lunch box, or the times where a sweet treat is the only option! 
Quick and super easy to make ! 

280g White Buckwheat Flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

250 ml full-cream milk

1 egg

90 ml maple syrup

90 ml neutral oil (we use sunflower oil)

1 teaspoon vanilla extract

250g blueberries, fresh or frozen

1. Preheat over to 180°C (160°C fan-forced). Line a 12-hole muffin tin with patty pans.
2. In a large bowl, combine flour, baking powder, salt and cinnamon. Mix to combine.
3. In a smaller bowl, whisk together the milk, egg, maple syrup, oil and vanilla until well combined.
4. Pour wet ingredients into the dry ingredients, whisking together until the mix is just combine (having some streaks of flour is fine at this stage). Let the batter stand for 10 minutes.
5. Add blueberries and fold through until just combined. For the fluffiest muffin, it is important not to over-mix the batter!
6. Spoon into the prepared muffin tin, filling each patty pan roughly 3/4 full. Bake for 25 minutes, or until a toothpick inserted comes out clean.
7. Allow to stand for 10 minutes. Remove from pan and enjoy!
8. Enjoy cold or heated up; the perfect lunch box addition!