Blueberry Muffins

These gluten and dairy free muffins are melt in your mouth stuff! They are absolutely delicious the consistency is good along with all the combining flavours! I have gone mad using buckwheat its my new superfood grain, from salads to cupcakes its like another quinoa in its versatility. These were once again a combination of seeing what was in the kitchen and throwing a lot of things in, apologies I know its a long shopping list but believe me you will use them all again, making these muffins on repeat! Dont be afraid to substitute the blueberries for anymore of your favourite flavourings, I suggest apple and pecan!


Cooks in Minutes


  • 1 .1/2 cups buckwheat four
  • 1/2 cup rice flour
  • 1 tsp cinnamon
  • 2 tsp glutenfree baking powder
  • 1 tbsp vanilla powder
  • 2 ripe bananas
  • 1/2 cup hemp seeds
  • 1 cup coconut sugar
  • 5 tbsp coconut oil
  • 150ml water
  • 2 pinches of salt
  • 250 g/ 1.1/2 cups blueberries- frozen or fresh


  1. Preheat oven to 175ΒΊC
  2. All in one mix, but exclude blueberries and fold in at the end.
  3. Place in muffin moulds.
  4. Bake for 25 minutes.