Fruity blackberry and lemon muffins

Ingredients for 1 servings:

• 260 g oat flakes (possibly gluten-free), ground in a blender
• 160 g almonds, ground
• 200 g buckwheat flour
• 4 tsp baking powder
• 2 tsp baking soda
• 100 g coconut blossom sugar
• 400 g blackberries, fresh or frozen
• 2 organic lemons
• 360 ml buttermilk
• 4 eggs
• 140 g coconut oil
• 4 tbsp coconut blossom sugar for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

for 12 large muffins

Preheat the oven to 180°C (top/bottom heat) and line a muffin tin with 12 muffin cups. First, place the ground oats, ground almonds, buckwheat flour, baking powder, and baking soda in a mixing bowl and mix well. Optionally, sift once. Then add the coconut blossom sugar. Rinse the blackberries under running water and let them drain or pat them dry. Now wash the lemons in hot water and zest them. Squeeze the juice from one lemon and mix it together with the buttermilk, eggs, coconut oil, and lemon zest in a second mixing bowl using a hand mixer or food processor. Then stir the buttermilk mixture into the dry flour mixture and finally fold in the blackberries. Finally, pour the batter into the muffin cups and sprinkle with the coconut blossom sugar. Bake the muffins in a hot oven for 45 minutes, until golden brown and no batter sticks to a wooden skewer when inserted. This recipe makes 12 large muffins. For smaller muffins, halve the batch and adjust the baking time accordingly. Tip: If using frozen blackberries, place them in a colander and let the frozen water drain off before folding the blackberries into the batter.