These delicious Vegan Blueberry Muffins with Millet Flour are stuffed with entire grain goodness—even entire grain millet flour, which provides a young chunk. Millet is a gluten-free grain, so you can also make this recipe right into a gluten-free blueberry muffin model fairly simply. Wealthy within the naturally candy taste of blueberries, and reasonable in added sugars and fat, this scrumptious muffin recipe options chia and flax seeds as an alternative of eggs, offering a wholesome omega-3 increase, too. You should utilize recent blueberries after they’re in season, or dried blueberries after they’re not. Whip up this blueberry muffin recipe in minutes with many pantry components 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 nations around the globe. This fully gluten-free grain provides a pleasant change of tempo for conventional baking flours. You may make completely gluten-free blueberry muffins by swapping out the wheat flour for an additional 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, reminiscent of for breakfast, snacks, on-the-run consuming, and whilst a wholesome deal with. Children (of all ages) love them, too. These muffins are wonderful frozen, so you may pull them out later to take pleasure in through the week. When you’d like to change the flavour profile, strive sliced strawberries, or recent or frozen raspberries as an alternative of the blueberries.
Description
These delicious vegan Blueberry Muffins with Millet Flour are stuffed with entire grain goodness—even millet, which provides 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 might 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
- Prepare 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, try:
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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