These delicious Vegan Blueberry Muffins with Millet Flour are full of entire grain goodness—even entire grain millet flour, which gives a young chunk. Millet is a gluten-free grain, so you may make this recipe right into a gluten-free blueberry muffin model fairly simply. Wealthy within the naturally candy taste of blueberries, and average in added sugars and fat, this scrumptious muffin recipe options chia and flax seeds as a substitute of eggs, offering a wholesome omega-3 enhance, too. You need to use contemporary blueberries after they’re in season, or dried blueberries after they’re not. Whip up this blueberry muffin recipe in minutes with many pantry elements you in all probability have already got in your kitchen.
These blueberry muffins showcase the well being and flexibility of millet flour—a complete grain flour which is a crucial dietary staple in lots of international locations world wide. This fully gluten-free grain gives a pleasant change of tempo for conventional baking flours. You may make solely gluten-free blueberry muffins by swapping out the wheat flour for one more gluten-free flour—I actually take pleasure in utilizing the gluten-free flour blends for baking. The recipe can be very gentle on added sugar, oil, and sodium.
Make up a complete batch of those lovely vegan blueberry muffins with millet flour to take pleasure in all week lengthy, similar to for breakfast, snacks, on-the-run consuming, and whilst a wholesome deal with. Youngsters (of all ages) love them, too. These muffins are glorious frozen, so you possibly can pull them out later to take pleasure in through the week. In the event you’d like to change the flavour profile, attempt sliced strawberries, or contemporary or frozen raspberries as a substitute of the blueberries.
Description
These delicious vegan Blueberry Muffins with Millet Flour are full of entire grain goodness—even millet, which gives a crunchy, but fluffy chunk.
- Preheat oven to 375 F.
- Combine collectively plant-based milk, vanilla, chia seeds, flax seeds, and oil and let stand 5 minutes to create a thick combination.
- Stir in entire wheat and millet flours, baking powder, salt, and coconut palm sugar (or brown sugar), combining solely till moistened. (Don’t overstir, because it toughens batter.)
- Stir in blueberries.
- Spray muffin pans with nonstick spray (or could use muffin liners).
- Fill muffin tins with 1/3 cup batter (makes 6 muffins).
- Bake for about 25-Half-hour, till tender and golden.
- Take away muffin pan from oven and let relaxation for five minutes. Take away muffins from muffin pan and serve instantly.
Notes
To make this recipe gluten-free, swap entire wheat flour for a gluten-free flour.
- Prep Time: quarter-hour
- Cook dinner Time: Half-hour
- Class: Muffins
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 284
- Sugar: 14 g
- Sodium: 22 mg
- Fats: 13.5 g
- Saturated Fats: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
Key phrases: vegan muffins, blueberry muffins, vegan blueberry muffins, millet flour
For extra plant-based baked muffins, take a look at:
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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