Blueberry Millet Muffins
posted in: BreakfastRecipes

I have been eating a gluten-free diet for 913 days (2 years, 6 months), and anyone who eats outside the typical American diet can tell you, you get a lot of interesting responses. I’ve received congratulations, judgmental glances, and condolences for my loss (a little comical, but I understand their sentiment). What I try to explain to people is that I don’t think “my way” of eating is the “right way” of eating. I am not capable of digesting gluten (among many other things) which causes me severe pain when I come in contact with it so it’s obviously not a healthy addition to my diet. As my husband says, “Food is God’s love made delectable.” It shouldn’t cause pain.

In truth, eating gluten-free is not so bad, especially if you enjoy cooking and baking. We live in an age now where you can get most things gluten-free at the store, and if you’re lucky at a restaurant or shop.

Most days I’m typically a smoothie or yogurt/granola kind of gal for breakfast, but occasionally I love to indulge in a baked good for breakfast. I’m currently trying to figure out a GF cinnamon roll…. it still needs works though. Till then, at least I have these muffins, and for bonus points they’re also healthy (and vegan) while being super tasty. And for double bonus points, they take very little time to throw together which is always appreciated.

If you’ve never used millet before please do not be scared off. It’s absolutely incredible. Millet is a grain similar in size as quinoa but with a flavor and texture all it’s own. ¬†When used in these muffins, it gives the slightest crunch and nutty flavor.

You may not need gluten-free muffins for your particular diet, but I promise you won’t miss the gluten at all.


PRINTER FRIENDLY Blueberry Millet Muffins
adapted from "It's All Good"
1 cup Almond Flour
1 cup GF All Purpose Flour
1/2 cup raw millet
2 tsp baking powder
2 tsp baking soda
Pinch of sea salt
1/3 cup ground flaxseeds
1/3 cup quality maple syrup
2/3 cup unsweetened almond milk
2/3 cup extra virgin olive oil
1 tsp vanilla
1 generous cup blueberries

Preheat the oven to 400 degrees. Line or grease a 12-cup muffin tin.


In a large bowl, whisk together the flours, millet, baking powder, baking soda, salt, and flaxseeds.


n a medium bowl, whisk together the maple syrup, almond milk, olive oil, and vanilla.


Pour the wet mix over the dry and stir together until thoroughly incorporated. Gentle fold in the blueberries.


Divide the batter into the muffin cups and bake until golden brown and a toothpick comes out clean, 20 to 25 minutes.


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