Blueberry Honey Millet Muffins

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...

 

Then stirring them together and folding in the blueberries. 

 

They get baked in greased muffin tins until gold and crispy on top.

 

And then - in a perfect world - they would be served for brunch to your friends and family.

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.

 

 

Comments

[laurel]

I love this! I will have to try it because I am with you-in reality muffins don't get eaten immediately and end up stale. Thanks for this great recipe!

[Rigel_p]

How I wish I had one of these right now for my breakfast. Love the addition of the greek yogurt, I've never tried it in muffins.
Gorgeous photos too :)

[Amanda @ Once Upon a Recipe]

Your muffin tin looks like mine - well loved and frequently used. :) I love the twist of millet in these muffins, and the fact that they passed your test of tasting good all week makes me want to make them immediately! They sound deliciously healthy too. Win!

[Paula]

Oh my but these look wonderful. I bet if you should up late for work with a bowl-full of these tucked inside a cloth not a soul would notice the clock!

[Paula]

Sorry, should have read *showed up late for work*

Please feel free to edit original comment and delete this one :)

[Renee]

There is a jar of millet on my shelf and now I know what to do with it! I'm a muffin hoarder too, so these are right up my alley :)

[tigerfish]

I enjoy millet and usually cook them as Chinese rice gruel (we also call this porridge or congee in Asia). Here, you have a unique use in muffins! Wow!

[Darina]

I have recently discovered millet and really like the taste. Blueberry muffins are my favourite, so this is a winning combo, for sure. Will definitely have to give them a try.

[TasteHongKong]

Probably won't last for a week : ). They have so many healthy ingredients I like using, wholegrain flour, millet, honey, yoghurt ... and of course blueberries, only that some of them are not that fresh because they are imported.

[Dessert By Candy]

The combination of millet and berries reminds me of a recipe in Good To The Grain. I love millet! It's the top reason why I keep going back to Whole Food's Seeduction bread. :)

Do you know that you can also find millet in Chinese grocers? The name literally translates to "mini rice". I didn't associate one with the other until very recently.

[Russell van Kraayenburg]

Why have I never heard of millet before?? What else can you use them in? This looks scrumptious though! I may need to go find some of this millet stuff.

[Daniela @ foodrecipesHQ]

I love the choice of wheat flour. Very nice recipe, thanks!

[Nerissa]

ooh.. I love crunching toasty millet seeds between my teeth. And I love blueberries. And honey. I guess this would be a good recipe for me to try. Just need to score some more millet seed.

[Jen]

I rediscovered millet and am excited to find a muffin recipe that promises to keep for more than a day. That is my issue with muffins. I hate them when they don't taste that great the next day and pretty much banished them from my kitchen.

But maybe there is hope after all :-)