Ok a little back to school lunchbox inspiration for you all, as I’m sure we can all use some.

My little boy and I made these little muffins the other day for the girls afternoon and they were gobbled up.  The recipe below makes 24 tiny muffins/ cup cakes – if you wanted to increase the recipe simply double it – which would be better if you wanted to make bigger muffins. Switch out the buckwheat flour for a spelt flour if you aren’t worried about making the muffins gluten free. We love to add a little topping for some added crunch – so some chopped macadamia nuts and some raw sugar are delicious.

Ingredients

1 cup of buckwheat flour

1 tsp baking powder

1 egg

1/2 cup coconut sugar

1/2 cup butter

1/8 cup cream (a few tablespoons)

220 grams wild frozen blueberries

Good squeeze of Lemon + zest

Method

Mix everything together (make sure you are working with softened butter) and add blueberries last. As they are frozen they will make the mixture quite hard.

You may like to top with some chopped macadamia nuts and a little sprinkling of raw sugar.

Place mixture into patty pans/ muffin baking tray

Bake in the oven for about 20 minutes on a medium heat (I cook on 180’C fan forced)

Enjoy xx