Blueberry Muffin
serves 1
Ingredients
1 tbsp buckwheat flour
1 tbsp tapioca flour
1/4 tsp baking powder
1/4 tsp cinnamon
2 tbsp almond milk
1 tbsp maple syrup
6 or 7 blueberries
Method
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Firstly, add the buckwheat flour, tapioca flour, baking powder and cinnamon into a bowl. Then, pour in the almond milk and maple syrup. Using a spoon or a small hand whisk, mix all of the ingredients together until smooth – it should be fairly runny. Lastly, add in the blueberries and stir again.
2. Place a large muffin case into a muffin tray, and then pour the mixture into the case – it should be fairly full. Next, add the muffin into the oven and bake for 20-25 minutes until the top of the cake is firm and spongey. When the cake has baked, remove it from the oven, wait for it to cool slightly and serve!
