Preparation
Place the egg and yogurt in a bowl and beat with a hand blender until smooth.
Sift the buckwheat flour into another bowl. Add the ground linseed, yeast and cinnamon and mix all the ingredients together. Gradually add to the egg and yogurt cream and mix well until there are no lumps.
Wash the blueberries and apple. Set the blueberries aside and grate the apple (without removing the peel). Add to the previous mixture and mix all the ingredients together.
Preheat the oven to 180ºC.
Prepare a baking tray with individual muffin tins, either paper or non-stick, and fill them as follows: pour in some of the prepared batter, top with some blueberries, add some batter again and finish with some blueberries, grated apple and cinnamon. Repeat the procedure for the other molds until the dough is finished.
Bake for about 30 minutes. After the baking time, remove from the oven, leave to cool and unmold.
