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Vegan Blueberry Beet Muffins, Gluten-Free, refined sugar free, oil-free, Candida diet friendly

Vegan Blueberry Beet Muffins Recipe

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  • Author: Nele Liivlaid
  • Total Time: 43 minutes
  • Yield: 6 muffins 1x
  • Diet: Low Fat


Learn how to make vegan blueberry beet muffins that are oil-free, low fat, gluten-free, and refined sugar free.

Soak time: 6-8 hours



Add later:

  • 40g (1.4oz) wild blueberries
  • 6 sour cherries


  1. Start by soaking buckwheat groats overnight or at least for 2 hours. Then rinse and drain.
  2. Now, preheat the oven to 175°C (350°F).
  3. Next, put all ingredients, except the 40g of blueberries and cherries, into blender and process until you have a homogeneous batter. You may also use an immersion blender.
  4. Now, mix in the 40g of blueberries.
  5. Then, divide the batter between 6 muffin forms and press one cherry in the middle of each muffin.
  6. Finally, bake in the middle rack for 33-34 minutes. Remove from oven and let cool.
  • Prep Time: 10 minutes
  • Cook Time: 33 minutes
  • Method: Baking


  • Serving Size: 1 muffin
  • Calories: 101.6 kcal
  • Sodium: 63mg
  • Fat: 1.7g
  • Saturated Fat: 0.3g
  • Carbohydrates: 16.8g
  • Fiber: 3.3g
  • Protein: 4g

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