All-Star Blueberry muffins

Squash Blossom Natural Food store was a beacon for certain kind of Memphian in the 1970s and 1980s, and my family was that type. Their Blueberry Millet Muffin was a favorite— the little crunchy millet balls made it so fun and cheerful, and the memory of it inspired this version which has become a household staple.

2 C white whole wheat flour

1/2 C soft white flour (like White Lily)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

8 Tablespoons unsalted butter, softened

1 cup white sugar

3 large eggs

2 teaspoons vanilla extract

1 cup of buttermilk

1/4 c uncooked millet

2 cups fresh or frozen blueberries

1/4 cup turbinado sugar, to sprinkle on top.

Preheat oven to 400 degree and grease 16 muffin cups or use paper liners.

In a medium bowl, whisk together the dry ingredients.

In a large bow, cream the butter and sugar. Add the eggs and beat until light and fluffy. Add the vanilla and buttermilk. Add dry ingredients and mix on low until incorporated. Them mix in the millet and the blueberries, gently.

Sprinkle the top of each muffin with turbinado or demarara sugar.

Bake 18-24 minutes, until lightly browned and cooked in the center. Let cool in an for 5 minutes, then remove muffins from the pan and let them cool on a rack (which keeps them tender).

Enjoy!

These are delicious with any fruit— they are a wonderful muffin!