Uh. Coffee would be good to start.
After a cup or three, the brain kicked in and I thought muffin's. Here is the kicker though, I don't like muffins. That is not precisely true. I don't like the bottom half of the muffin. I like the muffin top (insert all jokes here!). Luckily, years and years ago, I actually found a muffin top pan. It is the greatest thing for making muffin tops. Mine slants in on the inside, not the straight sides, which makes it look like a muffin top peeled off. I don't know why this makes me happy, but it does.
So, I still needed to come up with a recipe. Hmmmm, no rice so lets use Tapioca flour and Buckwheat flour. I think that Buckwheat is completely underused. I make a great Dutch oven bread out of Buckwheat flour that I will have to post. Anyway, please find the recipe below. I have made it both with the egg and without. If you do without the egg, reduce the Tapioca Flour to 1/4 cup. These were light and moist and I made happy noises as I ate them.
Preheat the oven to 375 F
Grease pan (I used coconut oil)
107 g (about 1 cup) Almond Flour
70 g (about 1/2 cup) Tapioca Flour (if making with no egg, use 35 g or about 1/4 cup)
40 g (about 1/4 cup) Buckwheat Flour
1/4 tsp salt
1/2 tsp Baking Soda
50 g (about 1/4 cup) Sugar
32 g (about 1/4 cup lightly packed) Brown Sugar
1/4 tsp Vanilla
1/4 cup Milk
1/2 Stick room temp butter
1 egg (or not, reduce the Tapioca Flour--you may have to add a little more milk)
1/4-1/2 cup fresh Blueberries
Add all dry ingredients and whisk to mix (mix well)
Add egg and milk and mix
Add Butter and vanilla and mix
In my muffin top pan, this made 7 large muffin tops. If you are making regular muffins, go ahead and gently fold in the blueberries and then fill the muffin cups about 2/3 full. If using a muffin top pan, fill about 2/3 full and then top with the Blueberries.
Bake 8-10 minutes.
Enjoy life, it's the one you have!