The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.


Quinoa Blueberry Muffins from Kind Lifer Madeline

Kind lifer Madeline is sharing this yum looking muffin recipe today! Thanks so much Madeline for your thoughtful words and delicious recipe!

Hi Alicia!

My name is Madeline and I owe you a tremendous debt for changing my life. For most of my entire life, I grew up eating fast food, meals on the go, and consuming sugary drinks. I wasn’t overweight, but I would practically eat the same unhealthy foods on a daily basis: sugary cereal, bagged Caesar salad, frozen chicken nuggets–you get the idea. I purchased The Kind Diet my freshman year in college and, after reading the book in one sitting, was instantly committed to a vegan life-style. Now, after five years of being a vegan, my life has drastically changed for the better. I am a happier, healthier, and fitter person who knows that I am doing my part to help our planet.

I have made great vegan discoveries that I share on my blog, I like to call this recipe: muffins with an identity crisis. This sweet concoction is a hybrid between a corncake and the traditional blueberry pastry, with quinoa thrown in the mix! Ya, you heard me. Because it’s packed with muscle-building protein, quinoa is a great addition to any traditional baked good.


Makes a dozen 


  • 1 cup cornmeal
  • 1 cup brown rice flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked quinoa
  • 2 tablespoons chia seeds mixed with 1/4 cup water
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened enriched coconut milk
  • 1/2 cup applesauce
  • 1/4 cup coconut oil
  • 1 cup fresh blueberries


  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, whisk together the cornmeal, brown rice flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the chia seed mixture, quinoa, maple syrup, coconut milk, applesauce, lemon juice, and oil. Add wet mixture to the dry ingredients, and whisk until well combined. Fold in the blueberries and scoop the batter evenly into lined muffin cups.
  • Bake for 20 minutes or until muffins are golden brown. Let cool before devouring.



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  • C. Blake

    Blueberry muffins are my favorite muffins. Thank you for sharing Madeline and Alicia.

  • Laurel

    Woo-hoo! Love to see vegan, gluten-free recipes, especially for breakfast items! This will be great when our blueberry bushes are ready.

  • Jennifer Rayl

    This looks like a great recipe! The directions mention lemon juice, but it’s not listed in the ingredients…so how much are you supposed to use? Thanks for sharing the recipe! 😀

  • Aida

    Thank you so much for sharing! It has my favorite ingredients.