BLUEBERRY BUCKWHEAT MUFFINS

-Buckwheat flour -All-purpose flour (sub almond flour if you want these to be gluten-free) -Baking powder -Baking soda -Salt -Brown sugar -Eggs -Yogurt -Butter -Vanilla -Blueberries -Turbinado sugar (optional for topping)

Whisk buckwheat flour, all-purpose flour, baking powder, baking soda and salt in a small mixing bowl. Set aside.

In a larger mixing bowl, whisk together the eggs, brown sugar, yogurt, vanilla and melted butter until smooth.

Add the dry ingredients to the bowl with the egg mixture and whisk just until combined.

Gently stir in the blueberries, being careful not to over mix.

Line a 12 cup muffin tin with liners and divide the batter evenly amongst the cups. You can top each muffin with extra blueberries at this point if you wish. Bake for 15-17 minutes. Enjoy!

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