Buckwheat Blueberry Muffins

INGREDIENTS:

• 1 cup buckwheat flour
• 3 cups fresh blueberries
• 1/2 cup white rice flour
• 1/2 cup tapioca flour
• 1 tsp. almond extract
• 1/2 cup maple syrup
• 1 tsp. baking powder
• 2 lemons, juiced
• 2 eggs or Vegan Egg Replacer
• 1 cup water
• 115g soft butter or margarine
• 1 tbsp. vinegar

DIRECTIONS:

1. In a large bowl, mix together all the dry ingredients: flours and baking powder.
2. In another bowl, whisk together the wet ingredients: melted butter (or margarine), eggs (or vegan egg replacer), water, lemon juice, vinegar, almond extract and maple syrup.
3. Fold the wet into the dry ingredients until well mixed. Fold through the blueberries.
4. Preheat the oven to 180°C (160°C FF).
5. Line a 12 hole muffin tin with patty cases.
6. Scoop batter evenly into muffin cases. Bake for approx. 30 min.
7. Remove from oven when baked. Cool on a wire rack before serving.