Blueberry Muffins

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.



  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.
  6. Cool for 10 minutes.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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