Gluten Free Blueberry Muffins

As I type this I am currently enjoying my second gluten free blueberry muffin this morning. They are so delicious and addictive! They are 100% healthy though and you could even eat them for breakfast!

Blueberries are in season at the moment in Perth (Australia) and I found some cheap ones at a shop the other day. But if it's not in season you can also use frozen blueberries. I highly recommend you buy organic blueberries if you budget can allow as they are heavily sprayed with pesticides.

Blueberries as many of you know are so good for us! They are very high in anti-oxidants, vitamins but also low in sugar. I have been loving my blueberries lately: in smoothies, on top of organic greek yogurt, as a snack on its own or in muffins or in my blueberry galette recipe.

 Gluten Free Blueberry Muffins:

Makes 6- time: 10 min prep- 30 min cooking

• 1 cup almond meal;
• 1/2 cup buckwheat flour;
• 1 tbsp linseed;
• 2 tsp baking powder;
• 1 tsp vanilla paste;
• 2 eggs ( or chia eggs if vegan);
• 1/2 cup milk (coconut, nut or dairy);
• 1/2 cup coconut sugar (or maple syrup);
• 1 cup blueberries (frozen or fresh);
• 1 tbsp coconut oil;

1. Pre heat your oven at 175 degrees and line a muffin tray with muffins cases;
2. Mix dry ingredients in a bowl;
3. Add in eggs, milk and blueberries;
4. Mix it all together without smashing the blueberries too much.
5. Use an ice cream scooper or a spoon to fill each muffin case to the top.
6. Cook in the oven for 30 min at 175 degrees.

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