Honey Buckwheat Blueberry Muffins

Ingredients: 

• 1 and 1/4 cups gluten-free 1-to-1 flour blend

• 1/4 cup buckwheat flour 

• 2 and 1/2 tsp baking powder

• 1/4 tsp salt

• 1 egg

• 3/4 cup dairy-free milk (such as oat, almond or rice milk)

• 1/2 cup liquid honey 

• 1/3 cup milted vegan margarine or olive oil

• 1 cup blueberries, fresh or frozen

• 1 to 2 tsp gluten-free 1-to-1 flour blend (for tossing with blueberries)

• 1 Tbsp brown sugar (optional)

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Instructions:

Preheat oven to 400 degrees Fahrenheit. Line muffin tins with either silicone or paper liners.

In a large bowl, mix gluten-free flour blend, buckwheat flour, baking powder and salt.

In a separate bowl, beat egg lightly. Add milk, honey and melted margarine. Mix well.

Add wet ingredients to the dry ingredients all at once. Mix together just until moistened. 

In another bowl, toss the blueberries with the additional 1 to 2 tsp of gluten-free flour blend. Gently stir the flour-dusted blueberries into the muffin batter. 

Spoon the batter into the prepared muffin tins, filling them to about 3/4 full.

Sprinkle the tops with some brown sugar, if desired.

Bake for 18 to 20 minutes, or until a cake tester inserted into a muffin comes out clean and dry. Cool on a wire rack. 

Makes about 12 muffins.