Millet Flour Blueberry Breakfast Loaf

Prep Time 20

Cook Time 55

Total Time 1 15

Course Breakfast, Snack

Cuisine American, Western

Servings 10 Slices

Standard loaf pan (9 x 5 inch) This size gives the loaf enough height while allowing it to bake evenly.
Mixing bowls One for dry ingredients and one for wet.
Whisk Essential for evenly distributing leavening agents in the flour.
Rubber spatula For folding blueberries gently without breaking them.
Measuring cups and spoons Accuracy matters in alternative flour baking.
Parchment paper Makes removal easy and keeps the loaf intact.

Millet flour – The backbone of the loaf. Millet flour has a mild slightly sweet flavor and a fine texture that works beautifully in quick breads. It’s naturally gluten-free and lighter than many other alternative flours.
Corn flour – Used in a small amount to add structure and subtle sweetness. If you’re familiar with corn flour recipes you’ll recognize how it supports crumb without overpowering flavor.
Almond flour – Adds moisture and richness preventing the loaf from drying out.
Baking powder – Provides lift and ensures a tender crumb.
Baking soda – Balances acidity from the yogurt and blueberries.
Salt – Enhances sweetness and keeps the loaf from tasting flat.
Ground cinnamon – Adds warmth without turning the loaf into a spice bread.
Nutmeg – Optional but recommended for depth.

Eggs – Bind the loaf and help with structure.
Greek yogurt – Adds moisture and a slight tang. You can also use plain yogurt or thick dairy-free yogurt.
Maple syrup – Naturally sweetens the loaf and complements the nuttiness of millet flour.
Neutral oil – Such as avocado or sunflower oil for moisture and softness.
Vanilla extract – Rounds out the flavor and enhances the blueberries.
Milk – Dairy or non-dairy both work; this helps loosen the batter.

Fresh blueberries – The star ingredient. Frozen blueberries also work; just don’t thaw them first.
Lemon zest – Optional but it brightens the loaf and makes the blueberries pop.

Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving an overhang on the long sides. Lightly grease the exposed sides to ensure clean release.

In a large bowl, whisk together millet flour, corn flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Take your time here—uneven mixing can lead to dense pockets or uneven rise.

In a separate bowl, whisk the eggs until lightly frothy. Add yogurt, maple syrup, oil, vanilla extract, and milk. Whisk until smooth and cohesive.

Pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined. The batter will be thicker than traditional wheat flour batters but should still be spreadable.

Toss the blueberries with a teaspoon of millet flour to prevent sinking. Gently fold them into the batter along with lemon zest, if using.

Scrape the batter into the prepared pan and smooth the top. Sprinkle with rolled millet or oats if desired.

Bake for 55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the last 15 minutes.

Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment. Cool completely before slicing to allow the crumb to set.