Blueberry almond and chia muffins

Blueberry, almond and chia muffins

This is officially the best muffin recipe I have ever had.

125 g (1 cup) gluten-free self-raising flour

1 teaspoon ground cinnamon

2 tablespoons white chia seeds

100 g (1 cup) almond meal

140 g (⅔ cup) coconut sugar

125 g blueberries

250 ml (1 cup) buttermilk

3 tablespoons olive oil

1 free-range egg white

Procedure:--

Preheat the oven to 190°C. Grease a six-hole 250 ml (1 cup) muffin tin.

Sift the flour and cinnamon into a bowl. Stir in the chia seeds, almond meal, sugar and blueberries.

Whisk the buttermilk, olive oil and egg white together in a bowl until combined.

Fold the liquid ingredients into the dry ingredients and mix until just combined. Divide the mixture among the muffin holes. Bake for 25–30 minutes, until the muffins start to come away from the side of the tin. Cool slightly, then remove the muffins from the tin and serve.