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:
- Preheat the oven to 200 ° C.
- 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).
- 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.