Total: 50 minutes
Prep: 10 minutes
Cook: 30 minutes
Yield: 8 muffins
These plant-based blueberry muffins are delightfully soft and springy like a sponge cake. I just love the texture.
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain.
- Heat oven to 350 F.
- 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.
- Blend in baking powder. Finally mix in (DON’T BLEND) the blueberries.
- Divide the batter between 8 muffin forms and bake for 30-33 minutes until the muffins are golden.
- Cool for 10 minutes.