This healthy, moist vegan buckwheat muffin recipe makes gluten-free blueberry muffins from almond flour and buckwheat flour.
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Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin cases or oil each hole with coconut oil. Set aside.
In a small bowl, whish almond milk with apple cider vinegar. Set aside 10 minutes until milk curdle.
In another large mixing bowl, combine all the dry ingredients: buckwheat flour, almond flour, baking powder, baking soda, unrefined cane sugar, and cinnamon. Set aside.
In a medium-sized bowl, combine peanut butter, melted coconut oil, and vanilla until thick creamy paste forms. Add in the almond milk prepared in step 1 and whisk until the mixture is well combined, no nut butter lumps show.
Pour the liquid into the bowl with the dry ingredients and stir to combine.
When the batter is smooth and consistent, stir in the blueberries.
Fill each muffin hole up to 3/4 and press in a few extra blueberries on top of each muffin.
Bake for 25-35 minutes in the center rack of the oven until a pick inserted in the center of the muffins comes out clean.
Store the muffins in a sealed box for up to 5 days in the fridge or freeze for up to 3 months. Thaw the day before at room temperature.