Copy cat from Cheese Board Collective
recipe mashup adapted from their pecan millet muffins and raspberry orange muffins because I’m obsessed
makes 12 muffins
preheat oven to 375
grease and flour muffin tin, grease top around cup too!
Wet
2 eggs
1 cup plain yogurt
1 cup buttermilk or more yogurt thinned with milk and lemon juice
1 tsp vanilla extract
Dry
2 1/2 cup whole wheat flour
1/2 cup hulled millet
1/2 tsp cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt
3/4 to 1 cup brown sugar
zest of 1 lemon (optional)
1 stick butter, cold and cut into 1 in cubes
1 1/2 to 2 cups of blueberries (lightly tossed with a little bit of flour)
Mix wet ingredients together in small or medium bowl
Mix dry ingredients. Use stand mixer or pastry knife to cut butter into the dry mix until butter is size of small peas. Make a well in dry ingredients and pour in wet mix. Lightly mix until combined. No overmixing! Fold in blueberries.
Spoon batter into muffin tins. Do not be afraid to fill generously so muffins will have nice muffin tops.
Bake for 25-30 or until muffins are golden brown and springy. Let cool for 10 minutes in the pan and then transfer to wire rack to let cool completely before storing