Name: Blueberry, Buckwheat + Chia Seed Muffins {Gluten-Free; Naturally-Sweetened}
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 muffins
Ingredients: Butter, to grease the muffin tray; 1¼ cups (150 g) buckwheat flour; ¾ cup (120 g) all-purpose gluten-free flour mix (I used King Arthur Flour); 4 tablespoons (50 g) chia seeds; 2 teaspoons baking powder (sifted); 1½ teaspoons ground cinnamon; 1 teaspoon baking soda; ¾ teaspoon fine salt; 2 large eggs; 1 cup (150 g) coconut palm sugar; 1 cup (240 ml) low-fat buttermilk or kefir (or 1 cup low-fat milk with 1 tablespoon lemon juice sprinkled on top, left to curdle for 3 minutes without stirring); ⅓ cup (80 ml) canola oil; 2 teaspoons pure vanilla extract; 1 cup (170 g) frozen blueberries (not thawed)