Zesty Blueberry Buckwheat Muffins
Do you ever crave something that is a little sweet, a little sour, with just the right amount of tang? If the answer is yes, then I’ve got you covered. These muffins are packed with antioxidants and protein. Yes, protein. Buckwheat actually contains all 9 essential aminos acids making it an almost perfect food that checks so many boxes. I feed these muffins to my kids with a slab of butter or ghee melted on top for a hearty and balanced breakfast. I love to eat them myself pre workout or anytime really! Need a new go to morning breakfast your whole family will love? Make these! Pro tip - don’t skimp on the zest.
Ingredients:
1 and 1/3 cup of buckwheat flour
1 and 1/3 cup of gluten free oat flour (I make my own in a Vitamix)
2 tsp baking powder
2 eggs
1/2 cup maple syrup (option to use 1/4 maple syrup + 1/4 cup apple sauce for a lower sugar alternative)
1/3 cup olive oil
3/4 cup cashew milk or any non dairy milk
Zest of 2 lemons
1/4 tsp himalayan salt
1 and 1/2 cup of blueberries
2 tbsp of psyllium husk
Instructions:
Preheat oven to 400 F
Lightly grease muffin tin or line with paper muffin cases
Combine all dry ingredients - flour, lemon zest, baking powder, psyllium husk
Add in all wet ingredients - eggs, oil, maple syrup, milk
Whisk until smooth
Add the blueberries and gently stir again
Spoon the batter into the muffin tray
Bake for 22-23 minutes
Allow to cool
Optional: top individual muffins with butter or ghee and serve
Yields 12 muffins