Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins

• 180 grams (1 1/4 cups, approximately) buckwheat flour
• 100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix
• 10 grams (2 teaspoons) baking powder
• 5 grams (1 teaspoon) baking soda
• 3 1/2 grams (1/2 rounded teaspoon) salt
• 2 eggs
• 125 grams (1/3 cup) honey
• 360 grams (1 1/2 cups) buttermilk
• 75 grams (1/3 cup) canola or grape seed oil
• 5 grams (1 teaspoon) vanilla extract
• 170 grams (6 ounces/1 cup) blueberries
• 10 grams (1 tablespoon) poppy seeds (more to taste)

1. Preheat the oven to 375 degrees with the rack adjusted to the middle.
2. Oil or butter muffin tins.
3. Sift together the flours, baking powder, baking soda and salt into a medium bowl.
4. Add any grainy bits remaining in the sifter to the bowl.
5. In a separate bowl beat together the eggs, honey, buttermilk, oil and vanilla extract.
6. Whisk in the dry ingredients and mix until well combined.
7. Do not beat for too long; a few lumps are fine but make sure there is no flour sitting at the bottom of the bowl.
8. Fold in the blueberries and poppy seeds.
9. Using a spoon or ice cream scoop, fill muffin cups to the top.
10. Place in the oven and bake 25 to 30 minutes, until lightly browned and well risen.
11. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and allow to cool on a rack.
12. If they dont release easily, allow to cool and then remove from the tins.

flour, flour, baking powder, baking soda, salt, eggs, honey, buttermilk, oil, vanilla, blueberries, poppy seeds

Taken from cooking.nytimes.com/recipes/1014514 (may not work)