I made these with my little girl the other week, and she loved them, as did I! Best eaten warm with butter, though. Despite buckwheat having a very pronounced flavour, it was not overpowering in these muffins, rather lending a pleasing nuttiness that offset the fresh, slightly tart berries. I don't have a taste for very sweet things, and I deliberately kept the sugar low for kid-related purposes, but if you fancier a sweeter bite, by all means up the sugar a bit, but I probably wouldn't do more than about 3/4 cup, working on the principle that cakes often have half the quantity of sugar to flour.
Makes 12 mini muffins
1 1/2 cups (210g) buckwheat flour
1 t baking powder
1/4 cup (85g) caster sugar
1/3 cup (90ml) light vegetable oil (I used grapeseed)
1/4 cup (80ml) milk (substitute non-dairy alternative for dairy free)
2/3 cup (150g) blueberries, washed and dried
Preheat oven to 180°C (350°F). Prepare mini muffin pan by lining each hole with mini muffin cases or squares of non-stick baking paper moulded to shape over the base of a small glass.
Sift buckwheat flour and baking powder into a mixing bowl. Stir in sugar. In a jug, combine oil, milk and eggs, whisking well with a fork to combine. Make a well in the centre of the dry ingredients and pour in the oil mixture. Stir well but do not overmix. Gently fold through blueberries.
Divide mixture evenly between muffin holes and bake 15 - 20min or until risen and golden.
Provided it's not too hot, these keep well out of the fridge for about five days. After that time, put them in the fridge and microwave slightly before eating. Once cool, the muffins can also be frozen for up to one month. Store between pieces of baking paper to prevent them sticking together.
About The Daughter's Table
The Daughter's Table is a living archive of recipes and stories. It is inspired by my daughter, and the desire to create a food legacy that connects us to what we eat and why.