1 cup Nunweiler’s Flour All-Purpose Flour⁠
1 cup of Nunweiler’s Flour Buckwheat Flour⁠
2 tsp baking powder⁠
1 tsp baking soda⁠
1/2 tsp salt⁠
1 tsp cinnamon⁠
1/2 cup butter or coconut oil melted⁠
2 eggs⁠
1/2 cup plain yoghurt or coconut yoghurt⁠
4 tbsp any milk⁠
1 cup blueberries fresh or frozen⁠
1 tsp vanilla⁠
1/2 cup maple syrup⁠
⁠
Preheat the oven to 350. Line a 12 hole muffin tin with cases.⁠
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk together the melted coconut oil/butter, milk, yoghurt, eggs and maple syrup.⁠
Fold the wet ingredients in to the dry until well mixed.⁠
Fold through the blueberries. Spoon the mixture in to the muffin cases. Filling each around 3/4 full.⁠ Bake for 15-20 minutes, until lightly golden and springing back to the touch. ⁠
⁠

⁠