Whenever I think about making a batch of muffins I get suckered in by my idealized muffin fantasy in which they are served warm from a cloth lined bowl at a casual brunch and the entire batch is eaten the very same morning it was baked.
Muffin reality is more along the lines of a one or two muffins being eaten while I read blog posts and then the rest stored in a Tupperware container and eaten throughout the week for a quick breakfast.
This means for a muffin recipe to make it into my regular rotation it can't only taste good when warm and fresh, it has to taste good all week long.
Luckily, these muffins fit the bill perfectly: delicious fresh or left over with a soft fluffy texture punctuated with crispy pieces of millet and soft baked blueberries.
Millet is a seed that you can use raw in your baking for a bit of extra crunch. It can also be soaked or cooked like a grain and used in savory foods. I found mine at a bulk foods store but some supermarkets carry it in the same aisle as the flour (I'm always excited to find something new to add to my flour collection)
This recipe uses the basic, straightforward method of mixing the dry ingredients in one bowl and the wet ones in another...
They get baked in greased muffin tins until gold and crispy on top.
Or (more likely) eaten in the car on the way to work because you looked at your email/the tv/pictures of cats on the internet for too long and now you're late.
Blueberry Honey Millet Muffins
(adapted from Super Natural Every Day's recipe for millet muffins)
1 cup all cake and pastry flour
1 1/4 cups whole wheat flour
1/3 cup raw millet
1 tsp baking soda
1/2 tsp salt
1 cup plain Greek yogurt (I use the fat free kind)
2 large eggs (lightly beaten with a fork)
1/2 cup barely melted unsalted butter
1/2 cup honey
zest of one lemon
2 tbsp lemon juice
1 heaping cup of blueberries
Preheat the oven to 400 and thoroughly grease some muffin tins (the original recipe said it makes 12 but with the blueberries this makes about 16)
1. Stir together the dry ingredients in one bowl: flours, millet, baking powder, salt
2. In a separate bowl whisk together the wet ingredients: yogurt, eggs, butter, honey, zest, and lemon juice.
3. Gently stir the wet ingredients into the dry ones and then fold in the blueberries. Do not over-mix or your muffins will have a tougher texture
4. Spoon the batter into the muffin tins filling the cups 3/4 full. Bake at 400 for 15-18 minutes until the muffin tops have slightly browned and are beginning to crack. Let cool in the pan for 5 minutes and then tip out and cool on wire racks.