Blueberry Mill-Oat Muffins

These moist, flavorful Blueberry Mill-Oat Muffins are packed with nutrient-dense ingredients and bursting with blueberries! Perfect for breakfast, snacks, or a healthy dessert, they’re a delicious way to start your day.

blueberry millet-oat muffins serving tray

Why I Love This Recipe

Hey there, fabulous foodies! It’s Chef AJ, the Queen of Quick and Easy plant-based recipes, bringing you another delightful recipe: Blueberry Mill-Oat Muffins. When I’m not in the kitchen whipping up oil-free, refined sugar-free, and salt-free recipes, I’m busy interviewing incredible plant-based doctors, chefs, and health professionals for my YouTube show. So, I know a thing or two about keeping things nutritious, quick, and delicious. These muffins are easy to make, packed with wholesome ingredients, and perfect for on-the-go snacking. Plus, they make your kitchen smell like a blueberry wonderland!

What makes these muffins extra special? The combination of roasted Japanese sweet potatoes and ripe bananas gives them a naturally sweet, dense, and moist texture. Add in the gluten-free oats and ground millet, and you’ve got a powerhouse of nutrients in every bite. And, of course, the wild blueberries add that burst of fruity goodness. Whether you’re a seasoned plant-based eater or just starting out, these muffins are sure to become a staple in your kitchen.

Key Ingredients

  • Japanese Sweet Potatoes: These add a naturally sweet, dense, and starchy texture that makes the muffins moist and flavorful. They are also rich in vitamins A and C, dietary fiber, and antioxidants, supporting eye health, immune function, and digestion.
  • Ripe Bananas: Bananas provide natural sweetness and moisture, making these muffins deliciously soft and tender. They are a great source of potassium, vitamin B6, and vitamin C, which support heart health, energy metabolism, and immune function.
  • Gluten-Free Oats: Oats give structure to the muffins and add fiber, making them hearty and filling. They are also a good source of complex carbohydrates, iron, and protein, promoting sustained energy and overall health.
  • Ground Millet: This gluten-free grain adds a slightly nutty flavor and enhances the texture of the muffins. Millet is rich in magnesium, phosphorus, and fiber, supporting bone health and digestive health.
  • Vanilla Powder: A hint of vanilla adds a warm, sweet aroma that complements the other flavors perfectly.
  • Cinnamon, Nutmeg, and Cardamom: These spices add depth and warmth to the muffins, making them taste like a cozy treat. They are also rich in antioxidants and have anti-inflammatory properties.
  • Frozen Wild Blueberries: Bursting with antioxidants, these blueberries add a sweet-tart flavor and beautiful color to the muffins. They are an excellent source of vitamin C, vitamin K, and dietary fiber, promoting immune health and digestive health.
blueberry muffins ingredients

The Process

Preheat your oven to 350°F. In a large bowl, mix all the ingredients together, except for the frozen blueberries, until well combined. Gently fold in the blueberries.

Evenly distribute the batter into twelve muffins, using a silicone muffin pan. Bake for 40-45 minutes. Let the muffins cool completely before removing them from the pan to ensure they come out clean and intact.

Chef’s Tips

  • Consider investing in a silicone muffin pan. It’s a lifesaver for baking without oil. If you cool the muffins completely before removing them from the pan, they come out easily!
  • I prefer Japanese sweet potatoes in this recipe because of their color, distinctive flavor, and denser, starchier texture. The orange yams are too wet. You can substitute frozen cherries, mango, or pineapple (or combinations) for some or all of the blueberries. One of my favorite combinations is pineapple and cherry.
  • I highly recommend baking with vanilla powder instead of vanilla extract. If your grocery store does not carry it, you can find it online.
  • If you don’t have millet, you can use an additional cup of oats instead.

How to Store the Blueberry Mill-Oat Muffins

These muffins freeze very well. I always make these to take with me when I travel. They are quite filling! Store them in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Just make sure they are completely cooled before storing.

Frequently Asked Questions

How long will they last in the fridge?

Stored in an airtight container, these muffins will stay fresh for up to a week.

Can I freeze them?

Yes, they freeze beautifully. Store them in an airtight container for up to three months.

Can I use a different type of sweet potato?

Japanese sweet potatoes are preferred for their texture, but you can experiment with other types. Just be aware that orange yams might make the batter wetter.

chef aj blueberry muffins

Serving Suggestion

These muffins are perfect on their own, but for an extra treat, enjoy them with a smear of almond butter or a dollop of your favorite plant-based yogurt.

Summary

These Blueberry Mill-Oat Muffins are not only easy to make but also packed with flavor and nutrients. They’re perfect for breakfast, snacks, or even a healthy dessert. All ingredients are easily found at your local grocery store or online.

If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!

blueberry millet-oat muffins serving tray

Blueberry Mill-Oat Muffins

Bursting with blueberries, these moist and flavorful Blueberry Mill-Oat Muffins are packed with nutrient-dense ingredients, making them perfect for breakfast, snacks, or a healthy dessert.

Equipment

  • Muffin pan
  • Mixing bowl

Ingredients 

  • 2 cups Japanese sweet potatoes, roasted and mashed
  • 2 Large very ripe bananas
  • 3 cups Gluten-free oats
  • 1 cup Millet, ground
  • ½ tsp Vanilla powder
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Cardamom
  • 16 ounces Frozen wild blueberries
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Instructions 

  • Preheat oven to 350°F.
  • Mix all ingredients together except for the frozen blueberries until well combined. Gently fold in the blueberries.
  • Evenly distribute the batter into twelve muffins, using a silicone muffin pan.
  • Bake for 40-45 minutes. Let cool completely before removing from the muffin pan.

Notes

  • Consider investing in a silicone muffin pan. It’s a lifesaver for baking without oil. If you cool the muffins completely before removing them from the pan, they come out easily!
  • I prefer Japanese sweet potatoes in this recipe because of their color, distinctive flavor, and denser, starchier texture. The orange yams are too wet. You can substitute frozen cherries, mango, or pineapple (or combinations) for some or all of the blueberries. One of my favorite combinations is pineapple and cherry.
  • I highly recommend baking with vanilla powder instead of vanilla extract. If your grocery store does not carry it, you can find it online.
  • If you don’t have millet, you can use an additional cup of oats instead.
Like this recipe? Rate and comment below!

About Chef AJ

Hey there, I’m Chef AJ, the Queen of Quick and Easy plant-based recipes. I’m the culinary wizard behind delicious dishes that are oil-free, refined sugar-free, and salt-free. As a chef, author, and host, I’m passionate about creating convenient and easy recipes that make healthy eating fun and incredibly tasty!

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