Blueberry, Ginger, Honey and Buckwheat Muffins – Sophie Zalokar

Ingredients

• 180 g buckwheat flour
• 120 g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 2 eggs
• 140 g honey
• 1 ½ cups buttermilk or plain yoghurt
• ¼ cup grape seed or canola oil
• 1 tsp vanilla extract
• 250 g blueberries
• 120 g preserved ginger, thinly sliced
• ½ cup icing sugar
• 2 tbsp sour cream