They could be drizzled with a simple icing made by mixing icing sugar with fresh lemon juice if you wanted to vary things a bit.
Makes 8 - 10 muffins
125g soft unsalted butter/sunflower margarine, at room temperature
125g caster sugar
1 large egg, lightly beaten and at room temperature
50g buckwheat flour
50g rice flour
1 tsp baking powder
50 g ground almonds
2 tsp vanilla essence
4 tbsp Greek yogurt
2 tsp poppy seeds
grated zest of a lemon
150 g blueberries, fresh or frozen
50 g crushed hazelnuts
Preheat the oven to 190C/375F/Gas 5. Place muffin cases in the holes of a muffin tin.
Beat the butter/sunflower margarine and caster sugar together until pale and fluffy. Gradually add the egg - beating it into the mixture until well incorporated.
Sieve the flour and the baking powder together and fold these into the butter, sugar and egg mixture together with the ground almonds. Add the vanilla essence, to the Greek yogurt and gradually fold this into the cake mixture together with the poppy seeds and lemon zest. Finally stir in the blueberries to the cake mixture.
Spoon the mixture into the muffin cases and scatter the crushed hazelnuts around the top of the muffins. Bake the muffins in the oven for between 15 and 20 minutes or until a skewer inserted into the centre of a muffin comes out clean.
Remove the muffins from oven and allow to cool on a rack.