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Vegan Blueberry Millet Muffins

Sharon Palmer

These scrumptious vegan Blueberry Millet Muffins are filled with whole grain goodness—even millet, which offers a crunchy, yet fluffy bite. Use fresh berries when they’re in season, or dried berries when they’re not. You can whip them up in minutes with many ingredients you already have in your kitchen. The chia and flax seeds offer a great alternative to eggs in this recipe, and provide a boost of healthy omega-3 fatty acids too.

These 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 this recipe entirely gluten-free by swapping out the wheat flour for another gluten-free flour—I really enjoy using the blends for baking. The recipe is also very light on added sugar, oil, and sodium.

Make up a whole batch of these beautiful muffins 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. They 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.

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Vegan Blueberry Millet Muffins

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(12 votes, average: 4.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 muffins (1/3 cup batter each) 1x
  • Diet: Vegan


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




  1. Preheat oven to 375 F.
  2. Whip together plant-based milk, vanilla, chia, flax, and oil for 2 minutes to create a thick mixture.
  3. Stir in flours, baking powder, salt and 1/3 cup coconut palm sugar only until moistened.
  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.
  7. Bake for about 30 minutes, until tender and golden.
  8. Remove from oven and let rest for 5 minutes. Remove from muffin pan and serve immediately.
  • Category: Muffins
  • Cuisine: American


  • 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

For more plant-based baked muffins, check out:

Corn Muffins with Apples and Walnuts
Zucchini Carrot Spice Muffins
Chocolate Zucchini Power Muffins

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