When my son turned one I thought- “the speed time flies is bonkers”. He is my 2nd child and I felt like I blinked and suddenly he was walking and talking . Anyway for his party brunch I wanted him to be able to eat everything on the table.

This is my take on blueberry muffins. I love them and they are a firm favourite. The Kefir keeps them soft and moist, especially since they are gluten free. I made them without nuts so great for nut free gluten free lunch boxes. However almond meal for half of the buckwheat flour also works very well.

Ingredients

1 cup of oat flour/tapioca flour

1 cup of Buckwheat flour

1 tsp baking powder (Aluminium free)

1/2 cup Coconut Sugar

1 pack (2 cups) Frozen Blueberries

2 Cups of Milk Kefir (you could use sour cream or buttermilk I guess instead)

3/4 cup of coconut oil (melted if necessary)

3 Pasture raised eggs

2 drops Medicine Flowers Vanilla essence

Preheat oven to 180 degrees C.

Mix dry ingredients together (flour, baking powder and sugar). Fold in blueberries (this is Genius- thanks Gulchathaii) This prevents the blueberries form dropping to the bottom when the muffins are cooking.

Whisk up the wet ingredients together (Kefir, eggs, vanilla) and add to the mix. I got a dry clumpy mix I wasn’t used to when making muffins. I added more Kefir to moisten them a bit (Buckwheat flour can suck up moisture!) But then as they cook- the blueberries also added some moisture and they came out great. I used a bite size silicon baking tray like this– perfect for portion sizes!

Kids and adults alike wolf them down and are asking for the recipe! So here it is! Enjoy. Let me know how you get on…..

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