These Blueberry Millet Muffins are a delightful and healthy way to enjoy a classic baked treat. Combining the nutty flavor of finger millet with juicy blueberries, these muffins are perfect for breakfast or a snack. Let’s dive into this easy and tasty recipe!

Ingredients:

• 1 cup finger millet flour (ragi flour)
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 1/2 cup rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 1/2 cup Greek yogurt
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Line a 12-cup muffin tin with paper liners or grease the tin with cooking spray.
2. Prepare the Dry Ingredients:
   • In a large bowl, whisk together the finger millet flour, all-purpose flour, rolled oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. Prepare the Wet Ingredients:
   • In another bowl, beat the eggs. Add the honey (or maple syrup), unsweetened applesauce, Greek yogurt, vegetable oil, and vanilla extract. Mix well until combined.
4. Combine the Ingredients:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
   • Gently fold in the blueberries.
5. Fill the Muffin Tin:
   • Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
6. Bake the Muffins:
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
   • Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
7. Serve:
   • Enjoy these Blueberry Millet Muffins warm or at room temperature.
   • They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the muffins for up to 3 months.

Tips and Variations:

• Different Millets: Substitute finger millet flour with other types like foxtail or pearl millet flour for varied textures and flavors.
• Additional Add-ins: Add 1/2 cup of chopped nuts, seeds, or shredded coconut for extra texture and nutrition.
• Sweetness Level: Adjust the amount of honey or maple syrup to your taste. You can also sprinkle a little raw sugar on top of the muffins before baking for a sweet, crunchy topping.
• Flour Options: For a gluten-free option, use a gluten-free all-purpose flour blend in place of the wheat flour.

Enjoy these Blueberry Millet Muffins as a nutritious and delicious treat that’s perfect for any time of the day. Their delightful texture and sweet flavor will make them a favorite in your baking repertoire. Happy baking!