Lemon zest and ground cardamom give these muffins a dreamy flavor and aroma. Oat and millet flours produce a muffin that is hearty and filling while dates and applesauce lend sweetness and moistness without refined sugar and oil.
Blueberry Muffins
- Total Time: 55 mins
- Yield: 12 muffins 1x
Ingredients
- 8 ounces pitted dates(12 to 14 Medjool or 24 to 28 Deglet Noor), chopped
- 1 ¼ cups unsweetened nondairy milk
- 1 ½ cups old-fashioned rolled oats
- ¾ cup dry/uncooked millet
- 2 teaspoons baking powder
- ½ teaspoon ground cardamom (or see Notes)
- ½ cup applesauce
- 1 teaspoon lemon zest (see Notes)
- 1 cup fresh or unthawed frozen blueberries (to go into batter)
- 2 ounces walnuts, chopped (about ½ cup; optional)
- ½ cup fresh or unthawed frozen blueberries (to go on top)
Instructions
- Place the dates and nondairy milk into a small bowl, and set aside for at least 15 mintues (so the dates can soften).
- Preheat the oven to 350°F. Line a standard 12-cup muffin tray with paper cupcake liners (parchment paper liners are preferable).
- Grind the rolled oats and millet into flour with a blender (30 to 40 seconds; millet is hard). Transfer to a medium bowl, and whisk in the baking powder and cardamom.
- Pour the soaking dates and milk into the blender, and blend until smooth.
- Pour the date mixture into the bowl of dry ingredients, add the applesauce and lemon zest, and mix just until all the dry ingredients have disappeared (the batter will be thick).
- Gently fold in the blueberries and chopped walnuts (if using). Don't overmix or you'll have purple muffins.
- Fill each muffin cup with an even amount of better. Use the ½ cup of extra blueberries to top each muffin with a few just before baking (make sure to push them in at least halfway so they won't roll off during rising).
- Bake for 25 to 30 minutes until the tops have begun to brown. (these are hearty muffins, so they will not rise very much.) Set aside to cool before serving.
Notes
If you do not have cardamom, you can use 1 ½ teaspoons of cinnamon instead.
To zest a lemon, use a very fine-toothed grater (like a Microplane), grating or "zesting" only the yellow outer skin, avoiding the white pith below it.
- Prep Time: 25 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1/12 recipe, 1 muffin
- Calories: 187
- Sugar: 16.0g
- Sodium: 20mg
- Fat: 4.8g
- Saturated Fat: 0.5g
- Carbohydrates: 34.8g
- Fiber: 4.3g
- Protein: 4.0g
- Cholesterol: 0
Above: These muffins are hearty, and ideal to take with you when you want a quick bite that will fill your belly for a while, such as when traveling or hiking.
Above: Silicone bakeware is made from food-grade silicone plastic to withstand the heat of the oven and does not harm food. A silicone muffin pan is especially convenient since oil should be avoided (to grease the muffin cups). To remove the muffins, simply press up from the bottom of the pan to pop each muffin out. They also make single-serve silicone muffin cups (right), as well as silicone muffin papers.
These muffins turned out even better than I had hoped! I made the recipe with a mixture of different frozen berries instead of blueberries, but it was still fabulous.
Yay! Thanks Miles! 😉
Hearty and delicious!
Will also be a great snack to have with my sea kayaking lunch break. Not having the full amount if blueberries on hand, I made up the dufeerence with chopped whole frozen cherries and topped the muffins with chopped pineapple. Love recipes as a blueprint that can be tweaked!
These look delish! Any idea on the calorie count per muffin?
No, sorry.
202 calories. I made these and they are delicious. I put a small cored apple into the vitamix with the non-dairy milk and dates and they came out fine. I put the ingredients into cronometer.com to calculate the calories. Remember when looking at calories to compare, look at the ingredients and nutrition benefits. These are power packed with nutrition compared to white flour and white sugar muffins.
The first time I made these I didn't have any millet, so I subbed with ~1/2 c oat bran - they were very good. The second time I made them with millet but was afraid I didn't process them enough as I could see little "millet balls" in my batter - WOW, little did I know it was those little "millet balls" that make the texture so phenomenal!. They are so good, that I made larger muffins and only made 10, then just cooked them any extra 10 min or so. These are our new daily standard. Thanks!
Yes, the millet texture really makes it! 😉
Question: Is this hulled millet or ground? I'm a little confused...
Use the hulled, not ground. You will grind it yourself, with the oats. 🙂
What an inspiring muffin recipe! I still have to change it up a bit since oats don't agree with my guts, but buckwheat/quinoa/millet should be ok, maybe with a little potato flour and less dates..yes yes that should be fine 😉 thanks!!
Thank you! They are delicious! One request: Can you add how best to store and how long they will keep?
Hi Barbara, I'd keep them in the fridge, maybe no longer than 5 days. You can freeze them too if you like. 🙂
I make a double recipe and store in the refrigerator however even my adult children who complain about my vegan, gluten free food eat these and ask for extras to take home
thanks for such an awesome recipe
I love these muffins and I was wondering if I wanted to use banana instead how much would I add. I seem to have a lot leftover bananas. thanks
Maybe 2? 🙂 One doesn't seem like enough.
Hi, first I must say, this is a great recipe!
The muffins tastes great and (for sweets) the healthiest you can make, without oil and the "kind of sweetener". Make them two times now and both times were huge success.
But anyway I wish to know, which texture the batter should be, because both times I had to spoon the batter into the pan and push it a bit to spread it into all edges. Is this "normal" or should I add a bit more non dairy milk/water? Not as familiar with muffin batter, because I bought the pan lately.
Hi Sam, it can be pretty thick and that is fine. But you can also add a bit more nondairy milk if you like. The more liquid you add, the moister it will be. 🙂
Why is it that when I make these incredible muffins I want to eat too many of them? It seems that I go overboard!
Yes, that is the rub with eating processed foods. If you really want to know why, check out this book.
Made these last week, they are wonderful. Do you also have a savory version of the same basic ingredients? P.S. Congrats on the successful Kickstarter campaign! Was happy to back it and am looking forward to your cookbook.
Thanks Limell! 🙂 I don't have a savory version, sorry. 🙁
What does 1-1/2 cups of dates or rolled oats mean? In the dates section of the ingredients it says 1-1/2 cups or 8 ounces. That makes me think that it is 1 cup. 1-1/2 cups makes me one cup to half a cup. Could you please let me know which way this measurement goes? I would really like to try these blueberry muffins!
Hi Aliena, thank you, I have edited it so it's clear. It is 1 cup plus 1/2 cup.
Hi Cathy! I'm wondering how I could replace/reduce the amount of dates in the recipe by possibly using more applesauce or bananas?
Hmm, I'd have to play with that to find out for sure, but maybe half a really ripe large banana instead of 6 dates? But the muffins won't be nearly as sweet. If you use more applesauce, you'll have to reduce the amount of nondairy milk. 🙂
Where can I find the nutritional information on this recipe? Thanks!
There is no nutritional info on the blog, but all recipes in the cookbook have it, including this recipe.
I just made these and was dubious. But boy was I surprised and pleased. My hubby loved them too. We had them twice yesterday and the second time crumbled them up and poured fresh made almond milk on top and added mango.
BTW I love your falafel and tziziki recipes as well.
Thanks so much for your work,
Sita
Thanks Sita! 😉
I just made these this morning! YUM! I am animal & wheat free, so these were a very delicious alternate. Thank you!
Hi. This is a great recipe! Love the texture with the millet! Will definitely make these again!
These are FABULOUS! By far the very best wfpb muffin that I have made! Thank you for sharing - definitely buying your cookbook. RIGHT NOW. 🙂
These are indeed the best WFPB oil and sugar free muffin I ever made. You made my day because my very picky 4 yo son asked me to put this for his lunchbox at school, that never happened!!!
The millet makes such a difference, good bye chewy texture.
Looking at you cookbook right now!
Yay! Thanks Cecile! 😉
This recipe looks wonderful! I'm just wondering if/how I can use Whole Wheat pastry flour vs the oat and millet flours? That's all I have on hand. Will that work? What would be a good measurement?
I'd say the same flour amounts; although pastry flour is very fine and the flours in this as written are not. So I'm not sure how it would do. You could do a half batch to test it.
I tried these today and they have a wonderful taste. However, I’m not sure about the process and the texture. My mini-processor did not break the millet down at all so the grains were basically still whole in the baked muffins. What should they look like after they are processed with the oats? It does seem in your photos that you still had some pieces of millet in the finished muffins. Would you please clarify this for me?
A mini-processor may not be powerful enough. Even with my high-powered blender, the resulting flour will still have a slight "grit" to it, like cornmeal. Since taking those photos, I usually grind the millet a bit more, so you don't see the whole pieces as much. Millet is a tough grain. 🙂
Thanks for your quick reply. I see that ground millet can be purchased on Amazon. Do you think that would work well in your recipe?
Pre-ground will be finer, so the result may vary a bit; but it should work. 🙂
I’ll give it a try sometime. Thanks, Cathy.
YUM! The millet is like the texture of crystallized sugar and the sweetness and moisture from the dates and applesauce, these muffins are the BOMB! I have edited the recipe for all kinds of combos. Orange/cranberry(dried), Apple/Cinnamon, strawberry, and of course blueberry/lemon. Going going Gone! everyone eats them up!
I've made these muffins many times. We love them, and we love seeing the millet inside along with the beautiful berries. This time I decided to try grinding the oats and millet with my new VitaMix. Results: there was no millet to see in the muffins and they are heavy as if I over mixed them. I wonder if there is something about millet flour that made the dough too thick? Perhaps the millet allows for the lighter texture?
Hi Karen, it sounds like you probably ground the millet a bit too much. I usually grind it until it still has a gritty feel but not totally smooth like store-bought flour. You want to find a happy medium. 🙂
Thank you for this yummy recipe. I had one fresh out of the oven for breakie 🤗 I found that my ciffeecgrinfer I have not used for years was the best for grinding the millet. Thanks for sharing your recipes. JoAnn
Made these this morning, i didnt have dates so i used 1 cup of dried figs instead. Soaked them in vanilla soy milk that was also sweetened. I didnt have cardamom(cant find it in any grocery store near me) so i used cinnamon as stated in the directions.
the batter was thick, i only got 10 muffins. baked them for 25 minutes, they seemed like they were done, when i touched them they sprung back. so i let them cool and ate one. they arent.. bad.. but i wouldnt share them with anyone because they arent great. the flavor is.. well.. there really isnt a flavor? they arent sweet enough, but that may be because i used figs instead of dates. they only thing they have going for them is the texture, it is interesting in a good way, and they surprisingly arent dry. I was unsure if they had actually cooked all the way so i put them back in the oven for 4-6 minutes. still dont know, they didnt brown on top, the top is firm, the inside is moist. might try again but for banana muffins
Hi, I am allergic to millet, what can I repkoit with ?
Maybe cornmeal. 🙂
I am allergic to apples. What can I use as a substitute?
Karin
Use a half to 3/4 of a pretty ripe (with brown spots) banana, and blend it briefly at the end of step 4 (with dates and milk). 🙂
These are amazing! I firsr found on Dr. McDougall's email. Thank you.
These are hands DOWN the BEST Muffins I have ever tasted! Kathy, you are beyond talented. Thank you for sharing this. I'm off to amazon to buy your book!
Thank you, Thrilla! 😉 These muffins get a lot of love. Try the Lemon Poppyseed and Carrot Cake, too!
Made these yesterday and we all love them. Do you think subbing blueberries for frozen cranberries and lemon zest for orange zest, would work?
Sure. I would thaw the cranberries first though and blot them with a paper towel before adding them to the batter, otherwise the wetness may throw off the baking result. 🙂 You may also want to chop the cranberries, as they can be quite bitter whole.
Every. Single. Recipe I make of yours is amazing! I was so discouraged before I found your website because I struggle with cooking. Especially on a restricted diet for my family. Your recipes are so easy and taste amazing! It changed my world! My daughter is autistic so getting her to eat can be hard and she loved these muffins!
Hi Rebekah, wow, that's great! Thank you so much for the comment! 😉
10/10. Made these with no changes to the recipe. They are fantastic. I froze them, and have them as a satisfying afternoon snack. Beyond delicious. Thank you.
Yay! 🙂 Thanks Sandy!
I used millet flour instead of grinding my own millet and they still came out quite delicious. Most restaurant and store bought muffins are way too sweet for me. These are just right. Thanks for the wonderful recipe!
I used 6oz of dates and it was sufficiently sweet.
Hi !!! ive made before, bit i wnn make a cake of it this time. any suggestions on cooking time ???
In an 8x8-inch pan, I'd bake for 35-40 mins. 🙂
Great recipe. I only used 1/2 tsp cinnamon and 6 oz. of dates and it was yummy!
I have made these multiple times and just love them! The lemon zest and cardamom were genius ideas. I am having some neighbors over for dessert and I was thinking about making them in a mini muffin silicone pan. Any thoughts on how long I should cook them? Or just wait until the tops get brown? Thank you for such a wonderful recipe!
I think even though they are mini, I'd still bake for 25 minutes; but maybe check at 20 to be sure they are firming up. Thanks! 🙂
This was the first recipe I made after purchasing your cookbook and we love the flavor and moist quality of these. We'll definitely have them regularly!
Great! Thanks for the comment! 😉
Made these today, but used frozen raspberries instead of blueberries.
They are delicious!
Thank You for another great recipe
Thanks Carolina! 😉
forgot to ask - if I freeze them how would you recommend re-heating? Toaster oven? at what temperature and for how long?
Thank you so much for such easy, healthy, delicious recipes.
btw, just got your cookbook delivered by Amazon. Looking forward to a great read. Every one of your recipes have been a hit with me, can't wait to see what's in the cookbook.
Thanks so much, Carolina! 🙂 I hope you enjoy the book! After thawing, you can reheat in the microwave or in the oven on maybe 250-300 to warm through; not sure how long, maybe 15 mins??
These were fabulous and certainly helps with my desire for a sweet. I didn't have millet so used oatmeal instead. I also didn't have a lemon so used orange zest. They were great. I will make again and again.
I made these after seeing the recipe on the FOK email and they were delicious but they didn't rise at all and were very dense. I didn't have any millet so I subbed with quinoa - could that have made the difference? Should I maybe add a 1/4 tsp of baking soda when I use quinoa to help them rise? Yours in the photo from FOK look like they are above the muffin cup edge.
Hi Sue, yes they don't rise much, and feel free to add more soda if you like. The photo muffins may have more batter in them(?) They are dense, yes. If/when you try it with millet, just make sure you grind it thoroughly. I've never tried it with quinoa. 🙂
I made them with sultanas, they were amazing. Are these ok to eat if you have high cholesterol Cathy?
I believe so, as they do not contain any cholesterol (which comes from animal foods). 🙂
Brilliant, thank you Cathy.
hi Cathy, forgive me if this has already been addressed but there are too many comments (compliments!) to read! the directions say to process the millet into flour, but the photos (especially in the book) seem to clearly show the millet whole baked into the muffins… doesn’t it? looking forward to these, i make the zucchini and the almond poppy all the time 🙂
Thanks Debbie. Millet is so hard that even when it's ground, it's still looks kind of coarse. And when it cooks it also puffs up a bit. So do grind it, for 30 to 40 seconds. It doesn't have to be so fine that it's like store-bought millet flour; a little texture is nice I think. 🙂
These are incredibly delicious! I've made them with blueberries and also with cranberries. Both are delicious!!!
Blizzard day. 18" of snow? Staying in baking these.
Ha! no muffin liners around, but I did have one of the loaf parchment Whole Foods sells.
So, I made the recipe, poured into the loaf "pan", baked at 325 for about 50/55 minutes?
Perfect!
Thanks again, Cathy
Oh wow, great to know! Thanks Carolina! 🙂 I'll have to try that.
I can’t say enough about these muffins! Being gf and egg free has made baking really hard. I loved making the flour, and I added some cinnamon too. The muffins are a little thick like oatmeal, so the blueberries and walnuts are a perfect addition. Nice on their own, but with some vegan butter - amazing. I just ate two. Thanks so much!!
These muffins are amazing!!!!! Thank you for this book it made the transition from non wfpb to wfpb a much easier journey. You rock!!!
Yay! Thanks Diane! 😉
My first SOS free journey breakfast and these were great!! I didn't have a muffin tin so I used a 9x13 with parchment paper, then cut into bars. I also couldn't find millet so I used barley. These were awesome, and it worked perfectly!
I made these but used banana instead of applesauce as I was out. The millet does make a difference. The great thing about Cathy's recipes is that they TASTE good. So many of the whole foods plant based recipes have these fancy names but seriously taste nothing like their name sakes. I got tired of wasting good ingredients. Cathy's recipes are tried and true!!!!! Yummy indeed. I have your book and am on the look out for your next book.
Thank you, Tracey! 😉
I am having trouble finding millet. Do you think all oat flour would be okay?
It would probably be fine, I just like mixing flours/grains, as it creates a more interesting flavor; and millet adds an interesting texture different from oat flour (which is already in the recipe). You could also use cornmeal in its place, or another type of flour. 🙂