Recipe from Mama Me Gluten Free (dot) com
Projected Prep Time: 15 min; Projected Bake Time: 15-18 min; Makes 14-19 muffins (regular size)
1/2 cup almond flour
1 Tbsp. gluten-free baking powder
1/2 tsp. kosher salt
3/4 cup light brown sugar, packed
8 Tbsp. melted butter, unsalted
2 large eggs, room temperature
1 1/2 cups milk, room temperature
1 tsp. vanilla
1/3 cup toasted hulled millet (see directions)
1 1/2 cups blueberries, fresh or frozen
2/3 cups pecan pieces
Place 1/3 cup hulled millet in dry pan and cover with lid. Heat at low-medium heat for a few minutes, shaking pan often, until millet is hot and toasted. Remove from heat.
Preheat oven to 400 degrees and line muffin tin with baking cups.
Mix dry ingredients together in a large bowl with a fork.
Whisk together melted butter and milk (room temperature will keep butter from getting firm again), then whisk in eggs and vanilla.
Pour liquids directly into dry ingredients and mix until incorporated. Mix in toasted millet. Fold in pecans and then blueberries.
Drop evenly into muffin cups (the batter made 19 muffins in my regular size tins).
Place in oven (top rack if gas oven) and drop temperature to 375 degrees. Bake 15-18 minutes or until done. Cool on wire racks. Store leftovers in airtight container in refrigerator, bringing to room temperature or warming back up just a little to eat.