Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins Author: Martha Rose Shulman Prep time: 45 mins Total time: 45 mins Serves: 12 muffins Ingredients 180 grams (1 1/4 cups, approximately) buckwheat flour 100 grams (3/4 cup, approximately) gluten-free all-purpose flour mix or whole grain gluten-free mix 10 grams (2 teaspoons) baking powder 5 grams (1 teaspoon)