Wholesome Lemon Blueberry Muffins

Note: If you can’t find Meyer lemons, a regular lemon should work as well.

Preheat oven to 500F.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, lemon zest and blueberries.

In a small bowl, beat the brown rice syrup, eggs, milk and lemon juice together with a fork. The brown rice syrup may not mix in all the way, so just do your best.

Add the liquid ingredients to the dry. Blend with a fork just until all the dry ingredients are moistened. There may be a few lumps left, but that’s okay. If you overmix, the muffins will not be light and fluffy!

Pour the batter into a greased muffin tin, filling each cup about 3/4 full. Slide the pan into the preheated oven and immediately drop the temperature to 400F. Bake at 400F for 20 minutes, or until a knife inserted into the center of one muffin comes out clean.