Happy summer everyone! I don’t think I love anything better than fresh summer fruit in July and August.
Here in Northern BC summer is short but beautiful and something we look forward to all year long. The other day on a lunchtime stroll I found (and devoured) fresh and wild saskatoon berries, strawberries and raspberries. Bliss.
Right now there are TONS of saskatoon berries ripe for the picking in the bush. If you have some of those on hand, by all means through them into this delicious muffin.
This recipe was taken from Bob’s Red Mill: Everyday Gluten Free Cookbook.
1 1/4 cup buckwheat flour
1/2 cup sorghum flour
1/4 cup potato starch
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup honey
1/3 cup olive oil
1 tsp vanilla
1 1/2 cup plain yogurt or buttermilk (or dairy-free alternative mixed with 1 tsp lemon juice)
1 cup fresh blueberries
1. In a large bowl, whisk together buckwheat flour, sorghum flour, potato starch, baking powder, baking soda and salt.
2. In a medium bowl, whisk together eggs, honey, oil and vanilla until well blended. Whisk in yogurt until blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.
4. Divide batter equally among 12 prepared muffin cups.
5. Bake in preheated oven at 375F for 25-30 minutes. Store at room temperature in air tight container for up to two days or freeze and thaw at room temperature.