• 1 1/2 teaspoons granulated sugar
• 1/8 teaspoon ground cinnamon
• 113 grams (1 stick) unsalted butter, cubed
• 196 grams (3/4 cup plus 2 tablespoons) buttermilk (preferably whole-milk or low-fat), shaken
• 1 1/2 teaspoons pure vanilla bean paste or vanilla extract
• 110 grams (1/2 cup plus 1 tablespoon) millet
• 192.5 grams (1 1/4 cups plus 2 tablespoons) unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 137.5 grams (1/2 cup plus 3 tablespoons packed) dark brown sugar
• 1 extra-large egg
• 1/2 teaspoon kosher salt
• 144 grams (1 cup) blueberries

Nancy's Notes
If you want, you can make these without blueberries; note that they will take about 5 minutes less time to cook.

You process the millet for this recipe in a food processor or blender, but only enough to crack it; you do not want to grind the millet into anything close to a flour or cornmeal texture. The point is simply to break down the outer walls of the millet so that it integrates into the batter.

1. Adjust an oven rack to the center position and preheat the oven to 350°F. Coat the muffin tin with cooking spray or paper liners.
2. Combine the granulated sugar and cinnamon in a small bowl and set aside.
3. Warm the butter in a pan over medium heat swirling the pan occasionally until it begins to bubble. Swirl the butter often so it cooks evenly until it is golden and the milk solids are medium brown, 4 to 6 minutes. Remove from the heat. Transfer 5 T (70 grams) of the brown butter to a large bowl to cool to room temperature. (Reserve the remaining butter for another use.)
4. When the butter has cooled, add the buttermilk and vanilla and whisk to combine.
5. Place the millet in a food processor, and pulse for 30 seconds to crack the outer walls of the hull; the millet will look a little powdery but will not look cracked or broken. Alternately, use a blender for this step.
6. Sift the flour, baking powder, and baking soda together into a large bowl.
7. Combine the brown sugar, egg, and salt in a stand mixer and fit with the whisk. Beat on medium speed until the mixture is pale yellow, thick, and falls from the whisk back into the bowl in a ribbon-like pattern that doesn’t immediately melt into the surface, 2 to 3 minutes.
8. Remove the bowl from the mixer and add the flour mixture and buttermilk mixture — alternately in three additions, one for the flour and two for the buttermilk, starting and ending with the flour mixture and stirring with a spatula to combine before the next addition. (Don’t worry if the batter looks slightly lumpy; it will be fine.) Add the millet and blueberries, incorporating with a rubber spatula.
9. Fill each muffin cup with 1/3 cup of batter.
10. Sprinkle the cinnamon-sugar over the muffins, dividing it evenly.
11. Bake the muffins on the center rack until the tops are golden brown, the muffins are firm to the touch, and a toothpick inserted into the center of a muffin comes out clean, 28 to 32 minutes, rotating the pan halfway through the baking time so the muffins bake evenly. Remove the muffins from the oven.

Credit line: From The Cookie That Changed My Life by Nancy Silverton with Carolynn Carreño 2023 by Nancy Silverton. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.