This blueberry and cinnamon muffin recipe is the perfect dessert for one! Yuuum!
I mean, who likes sharing anyway? Plus, this recipe – with buckwheat flour and just a tiny amount of maple syrup – is considerably healthier than the shop-bought alternative. We’re sold!
Ingredients
1tbsp buckwheat flour
1tbsp tapioca flour
1/4tsp baking powder
1/4tsp cinnamon
2tbsp almond milk
1tbsp maple syrup
6 or 7 blueberries
Method
Preheat your oven to 180C/356F. 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.
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!
Fancy a few more muffins? Check out our courgette muffin and avocado muffin recipes, too!
For more from Harriet check out harrietemily.com