Cornmeal and Buckwheat Blueberry Muffins
Blueberries are often referred to as a superfood due to their high antioxidant content.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1 cup Cornmeal
- 1 cup Buckwheat flour
- 1 cup Gluten-free all-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 Eggs
- 0.5 cup Honey
- 0.5 cup Unsweetened applesauce
- 1 cup Almond milk
- 1 teaspoon Vanilla extract
- 1 cup Blueberries
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the cornmeal, buckwheat flour, gluten-free all-purpose flour, baking powder, and salt.
- In a separate bowl, beat the eggs. Add the honey, applesauce, almond milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 28g10%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.