(adapted fromĀ  Super Natural Every Day’s recipe for millet muffins)

2 1/4 cups whole wheat flour

1/3 cup raw millet

1 tsp baking soda

1/2 tsp salt

1 cup plain Greek yogurt

2 large eggs (lightly beaten with a fork)

1/2 cup barely melted unsalted butter

1/2 cup honey (or maple syrup or a combination)

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: flour, 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.