Hello. As an experiment, I prepared gluten-free muffins to rest from flour taste. Buckwheat flour and blueberries were at hand. The experiment was a success!

In addition, this is an excellent option for a lunch box. (See Lunch box 19)

Buckwheat muffins with blueberries

Ingredients:

• 250 g of buckwheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch of coarse salt
• 2 eggs
• 200 g of honey
• 75 g of olive oil
• 350 ml of milk
• vanilla sugar
• 200 g fresh blueberry

Cooking method:

1. Preheat the oven to 200 ° C.
2. Mix dry ingredients: flour, baking powder, soda, salt.
   In a separate bowl, whisk eggs, honey, milk, olive oil and vanilla sugar. To the beaten egg mass, add gradually dry ingredients and mix well. Add berries and mix delicately. Using a spoon for ice cream, fill the dough with cake molds (pre-oiled).
3. Bake muffins for 25-30 minutes at a temperature of 200C. Cool down and take out of the molds. Before serving sprinkle with powdered sugar.

Bon Appetit.