Buckwheat and blueberry muffins



  • 50 g of peeled almonds
  • 70 g of grated apple flesh
  • 50 g of buckwheat flour
  • 1 tbsp. of extra virgin olive oil
  • 20 ml of rice drink
  • 1 tsp. of rice malt
  • 30 g of blueberries
  • 1 pinch of salt
  • 1 sachet of starter yeast


Wash the fresh blueberries in running water and blitz the almonds into a flour.

Combine the almond flour and the starter yeast and sift together.

Mix the oil, rice malt, grated apple and rice drink together.

Combine the dry and wet ingredients, all in one go. Add the salt and blueberries and mix lightly.

Transfer the mixture into muffin cases and bake in a pre-heated oven at 180°C for about 20 minutes (until golden brown; always do the skewer test to check).

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