Delicious Blueberry Muffins

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

These were really yummy! The topping was a bit crispy and really added something special to these blueberry muffins.

Delicious Blueberry Muffins
Original recipe from All Recipes
Makes 12 muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup avocado (or unflavoured) oil
1/3 cup milk
1 teaspoon vanilla
1 egg
1 cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400F and line a muffin tin with 12 paper liners.
Mix flour, sugar, salt and baking powder in a large bowl.
In a measuring cup, measure 1/3 cup of oil. Add milk until the cup reads 2/3 full. Add the egg and vanilla and mix all the wet ingredients together with a fork.
Mix the wet ingredients into the dry just until combined. Stir in the fresh blueberries. Divide the batter between the 12 muffin cups. About 1/3 cup batter in each. I used a ice cream scoop.
Combine brown sugar, flour, butter and cinnamon with your hands until well mixed. Sprinkle over the muffins.
Bake for about 20 minutes or until a toothpick comes out clean. Rest in the pan for 10 minutes then transfer to a wire rack to cool completely.