1. Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain.
2. Heat oven to 350 F.
3. Put all ingredients except baking powder and blueberries in blender and blend until smooth. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
4. Blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
5. Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.
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