Blueberry breakfast muffin. A gluten-free and healthy "To Go" breakfast with integrated fresh and natural jam. ?? Full of vitamins, antioxidants and minerals. Gluten-free because it is made from wholemeal rice and buckwheat flour. Easy to prepare as always. And: totally delicious! Hach! ?
Gluten-free blueberry breakfast muffin
- 200 g rice flour
- 200 g buckwheat flour
- 1 tablespoon cinnamon
- 520 ml almond milk
- 300 ml maple syrup
- 130 g ground almonds
- 600 g blueberries
- Coconut oil for greasing
- Muffin tin
Preheat the oven to 180 degrees top and bottom heat.
Grease the muffin tin with the coconut oil. Also the upper edge of the troughs so that they can be easily removed later.
Mix all other ingredients with a hand mixer or in a blender to a dough.
Add the blueberries with a spoon so that they are well distributed in the dough. Now spread the dough with a tablespoon on the muffin wells and bake in the oven for 45 minutes.
Turn the muffins out of the mould by holding them "upside down" directly over a kitchen shelf. They should now fall out easily.
Leave to cool on a grid or plate and then pour directly into an airtight container.
Et voilá: the breakfast/ snack with integrated fresh jam and lots of vitamins, antioxidants and minerals 😉