Make Gluten-Free Muffins With Buckwheat Flour

• 1 1/3 cups buckwheat flour
• 1 1/2 cups ground hazelnuts
• 1/2 cup granulated sugar, plus more for topping
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 cup whole milk
• 2 large eggs
• 1/2 cup plus 1 tablespoon unsalted butter, melted and cooled
• 8 ounces fresh blueberries
• 12 paper muffin pan liners

1. Preheat the oven to 375u0b0F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the buckwheat flour, hazelnuts, sugar, baking powder, baking soda, cinnamon, and salt.
3. In a medium bowl, whisk together the milk, eggs, and butter. Add to the flour mixture and stir with a wooden spoon just until a lumpy batter forms. Gently fold in the blueberries. Mind that if you mix the batter too much, the muffins will lose their light texture.
4. Spoon the batter into the muffin cups, sprinkle the tops with a little sugar, and bake for about 16 minutes (slightly longer if using a conventional oven) or until golden. Take the muffins out of the pan and let them cool on a wire rack for two minutes before serving.

flour, ground hazelnuts, granulated sugar, baking powder, baking soda, ground cinnamon, ubc, milk, eggs, unsalted butter, blueberries, paper

Taken from www.myrecipes.com/recipe/make-gluten-free-muffins-with-buckwheat-flour (may not work)