200g almond meal
200g buckwheat flour
2 tsp baking powder
½ tsp ground cinnamon
4 eggs, lightly whisked
½ cup almond or plant based mylk
1 tsp vanilla bean paste or powder
1/3 cup Melrose Organic Rice Syrup
½ cup Melrose Organic Full Flavour Coconut Oil, melted
¾ cup blueberries, fresh or frozen
½ cup Melrose Almond Açai Butter, to serve
Preheat fan-forced oven to 170 degrees. Line a 12-hold muffin pan with liners.
Add almond and buckwheat flour, baking powder and cinnamon into a large mixing bowl and stir well with a spoon.
In a separate mixing bowl, combine eggs, mylk, vanilla and rice syrup. Pour mixture into dry ingredients and stir. Add melted coconut oil and mix thoroughly. Fold blueberries into mixture and divide batter evenly into the prepared muffin tray.
Bake for 20 minutes or until golden and cooked through (when a fine skewer inserted into the centre of a muffin comes out dry). Remove from oven and allow to cool slightly before turning the muffins out onto a cake rack.
Serve warm or at room temperature with a tablespoon of Melrose Almond Açai Butter.