- Servings12 muffins
- Prep20 min
- Resting1 h
- Cooking17 min
- DifficultyMedium
These muffins owe their sweetness to dates and blueberries alone — no added sugar. Buckwheat and chestnut, both gluten-free, give them a dense, nutty crumb, while fresh blueberries burst as they bake. They are fragile out of the oven: let them cool completely before turning them out.
Ingredients
- 400 g fresh blueberries
- 150 g Medjool dates
- 100 g chestnut flour
- 200 g buckwheat flour
- 100 ml coconut milk
- 3 eggs (or 5 tbsp chia seeds soaked overnight)
- 40 g cocoa butter
- 1 tbsp kosher salt
- ½ tbsp vanilla extract
- 1 tsp bicarbonate of soda
- 30 g pine nuts
Preparation
Pit the dates and chop them small. In a bowl, combine the chestnut and buckwheat flours, the salt and the dates. Mix well.
Add the coconut milk, eggs, cocoa butter and vanilla, and mix to a uniform dough. Finally add the bicarbonate and let the mixture rest for 1 hour.
Gently fold in the fresh blueberries and pine nuts, without crushing them.
Divide between muffin tins. Preheat the oven to 200 °C, bake for 5 minutes, then lower to 170 °C and bake for 12 more minutes, until the muffins rise and turn golden.
Turn off the oven and leave the muffins inside for 5 minutes. Take them out and cool for about 35 minutes before turning out carefully — they are fragile — then finish cooling on a wire rack. They are at their best after 2 hours, or the next day.
