Blueberry and cinnamon muffin recipe

7 October 2015 by
First published: 31 May 2015

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!


1tbsp buckwheat flour

1tbsp tapioca flour

1/4tsp baking powder

1/4tsp cinnamon

2tbsp almond milk

1tbsp maple syrup

6 or 7 blueberries



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!

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