Buckwheat Muffins by George Eats

Ingredients

• 150 g buckwheat flour
• 100 g light brown sugar
• 2 g baking soda
• 2 g baking powder
• 2 g ground cinnamon
• 200 g thick Greek yoghurt or thick vegan yoghurt
• 75 g unsalted butter, melted
• 125 ml milk of choice
• 125 g fresh or frozen blueberries
• 1 tbsp granulated sugar

Instructions

1. Preheat the oven to 200°C/400°F and grease or line 8-9 muffin holes.
2. Whisk the buckwheat flour, brown sugar, baking soda, baking powder, and cinnamon in a medium bowl until evenly combined.
3. Add the yoghurt, melted butter, and milk, then whisk for 30-45 seconds until a smooth batter forms; add up to 60 ml more milk if it looks too thick.
4. Fold in the blueberries, reserving a small handful for the tops, until just distributed.
5. Divide the batter among the muffin holes, filling each just below the rim, then top with the reserved berries and sprinkle with granulated sugar.
6. Bake for 20-25 minutes, until risen and golden brown and a skewer comes out clean.
7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.