These scrumptious Vegan Blueberry Muffins with Millet Flour are filled with whole grain goodness—even whole grain millet flour, which offers a tender bite. Millet is a gluten-free grain, so you can make this recipe into a gluten-free blueberry muffin version quite easily. Rich in the naturally sweet flavor of blueberries, and moderate in added sugars and fats, this delicious muffin recipe features chia and flax seeds instead of eggs, providing a healthy omega-3 boost, too. You can use fresh blueberries when they’re in season, or dried blueberries when they’re not.

Whip up this blueberry muffin recipe in minutes with many pantry ingredients you probably already have in your kitchen.

These blueberry muffins showcase the health and versatility of millet flour—a whole grain flour which is an important nutritional staple in many countries around the world. This completely gluten-free grain offers a nice change of pace for traditional baking flours. You can make entirely gluten-free blueberry muffins by swapping out the wheat flour for another gluten-free flour—I really enjoy using the gluten-free flour blends for baking. The recipe is also very light on added sugar, oil, and sodium.

Make up a whole batch of these beautiful vegan blueberry muffins with millet flour to enjoy all week long, such as for breakfast, snacks, on-the-run eating, and even as a healthy treat.

Kids (of all ages) love them, too. These muffins are excellent frozen, so you can pull them out later to enjoy during the week. If you’d like to switch the flavor profile, try sliced strawberries, or fresh or frozen raspberries instead of the blueberries.

Vegan Blueberry Muffins with Millet Flour

(22 votes, average: 4.23 out of 5)
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4.2 from 22 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 45 minutes
• Yield: 6 muffins
• Diet: Vegan

Description

These scrumptious vegan Blueberry Muffins with Millet Flour are filled with whole grain goodness—even millet, which offers a crunchy, yet fluffy bite.

Ingredients

• 3/4 cup plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
• 1 teaspoon vanilla
• 1 tablespoon chia seeds
• 1 tablespoon flax seeds, ground
• 1/3 cup organic expeller-pressed canola oil
• ½ cup white whole wheat flour
• ½ cup millet flour
• ½ cup all purpose wheat flour
• 2 teaspoons baking powder
• Pinch salt
• 1/3 cup coconut palm sugar (or brown sugar)
• 1/2 cup dried blueberries (or small fresh)

Instructions

1. Preheat oven to 375 F.
2. Mix together plant-based milk, vanilla, chia seeds, flax seeds, and oil and let stand 5 minutes to create a thick mixture.
3. Stir in whole wheat and millet flours, baking powder, salt, and coconut palm sugar (or brown sugar), combining only until moistened. (Do not overstir, as it toughens batter.)
4. Stir in blueberries.
5. Spray muffin pans with nonstick spray (or may use muffin liners).
6. Fill muffin tins with 1/3 cup batter (makes 6 muffins).
7. Bake for about 25-30 minutes, until tender and golden.
8. Remove muffin pan from oven and let rest for 5 minutes. Remove muffins from muffin pan and serve immediately.

Notes

To make this recipe gluten-free, swap whole wheat flour for a gluten-free flour.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Muffins
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 284
• Sugar: 14 g
• Sodium: 22 mg
• Fat: 13.5 g
• Saturated Fat: 1 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 5 g

Keywords: vegan muffins, blueberry muffins, vegan blueberry muffins, millet flour

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For more plant-based baked muffins, check out:

Corn Muffins with Apples and Walnuts
Zucchini Carrot Spice Muffins
Chocolate Zucchini Muffins
Double Banana Coconut Muffins
Matcha Tea Lemon Muffins

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