Blueberry muffins are a classic but instead of being overly sweet and doughy, this recipe includes the healthy goodness of buckwheat flour, the zingy warmth of preserved ginger and honey instead of sugar. Use the uncrystallised type labelled as Naked Ginger from Buderim Ginger. Instead of blueberries, you can also use fresh apple, pear or even bananas cut into small pieces.
(Makes 18 medium muffins)
180 g buckwheat flour
120 g plain flour
2 tsp baking powder
¼ tsp salt
140 g honey
1 ½ cups buttermilk or plain yoghurt
¼ cup grape seed or canola oil
1 tsp vanilla extract
250 g blueberries
120 g preserved ginger, thinly sliced
½ cup icing sugar
2 tbsp sour cream
1 tbsp preserved ginger thinly sliced, to garnish
Preheat oven to 180˚C. Butter or line muffin tray with paper liners.
Combine the flours, baking powder and salt in a medium sized bowl. In a separate bowl whisk the eggs, honey, buttermilk, oil and vanilla extract together.
Make a well in the dry ingredients and then whisk in the wet ingredients until smooth.
Fold through the blueberries and preserved ginger and then spoon into the individual lined muffin moulds until each are approximately three quarters full.
Bake 20 – 25 minutes and then allow to cool.
Beat the icing sugar and sour cream together and then drizzle over the muffins, scatter over the preserved ginger to garnish and then serve.