Blueberry Muffins

So here is the first recipe post of the official Quinoa and Buckwheat blog.  Not much of a story behind it other than I'm tired of feeling like I can't eat the foods I love without "cheating" or knowingly sabotaging my health.  

Blueberry Muffins

Preheat oven to 350 F.  Place paper muffin cups or generously grease twelve muffin cups.

In a smaller bowl combine:

3/4 cup almond flour

1/2 cup quinoa flour

1/2 cup buckwheat flour

1/4 cup quinoa flakes (hot breakfast cereal)

1 tsp baking soda

1/2 cup sugar or equivalent sweetener

pinch of salt

In a larger bowl combine:

1 egg

3/4 cup almond milk

1 tsp vinegar

1 tsp vanilla

Add dry ingredients to wet ingredients and mix thoroughly.

Add 2/3 cup blueberries and fold in gently.

Fill muffin cups about 1/2 full and bake for 20-25 minutes.

I will be working on an egg-free version in the future so stay tuned.