Time: 30 minuti
Difficulty: Facile

Ingredients for 4 people 
100 g Peeled almonds
220 g lactose-free butter ointment
250 g granulated sugar
150 g Light buckwheat flour without gluten
16 g yeast for gluten-free desserts
100 g of blueberries
Gluten-free powdered sugar                                                                                                                          
Preparation: 15 minutes                                                                                    
Cuko: 6 minutes away                                                                                                   
Waiting                                                                                                                  
Difficulty level: Easy                                                                                                                             
Servings: 10% per serving
Mode: manual mode

Tools for the recipe
- Mixing paddle, mixing paddle 
- measuring cup

Procedure

In the container insert the steel blade, add the almonds and blend to vel 10 for 1 minute.
Remove from the container and place in a bowl, wash the bowl.
Insert the mixing shovel, pour in the butter and sugar and stir for 2 minutes.
Add the eggs and buckwheat flour and work vel.4 for 3 minutes.
Add the baking powder, the blueberries and mix to vel.5 for 1 minute.
Pour all in greased and floured single-portion moulds and bake at 180 for 25 minutes in a preheated oven. At the end of the cooking, remove the muffins from the oven and put them on a perforated baking tray or on a grill to dry everything well.