Preheat oven to 400 degrees F. Either generously grease muffin tins or line with paper liners.
In a large bowl, mix together flour, millet, sugar, baking powder, salt, and lemon zest. Gently stir in blueberries.
In a separate bowl, lightly beat eggs. Mix in milk and butter. Add wet ingredients to dry ingredients, stirring until just moistened.
Spoon batter into prepared muffin tins, filling almost to the top.
Bake approximately 20 to 25 minutes until lightly browned and a skewer comes out clean; remove from oven. As soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).
Serve warm or at room temperature.
Variations: Instead of blueberries, try 1 cup peeled and chopped apple or 1 cup cranberries tossed with a tablespoon or two of sugar.
Makes 12 muffins.
* Toasting is optional but adds great flavor.
* Fresh Blueberries are obviously the best when you can get them. If not, the frozen blueberries are the next best choice. If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins. If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.
Blueberry Muffins with Millet Recipe: https://whatscookingamerica.net/charlottebradley/millet.htm