Wholesome Lemon Blueberry Muffins

• 2 cups Whole Wheat Flour
• 1/2 teaspoons Salt
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 Tablespoon Meyer Lemon Zest
• 1 cup Frozen Blueberries
• 1/2 cups Brown Rice Syrup
• 2 whole Eggs
• 1 cup Milk
• 2 Tablespoons Fresh Meyer Lemon Juice

1. Note: If you can't find Meyer lemons, a regular lemon should work as well.
2. Preheat oven to 500F.
3. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, lemon zest and blueberries.
4. 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.
5. 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!
6. 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.

whole wheat flour, salt, baking powder, baking soda, lemon zest, frozen blueberries, brown rice syrup, eggs, milk, fresh meyer

Taken from tastykitchen.com/recipes/breads/wholesome-lemon-blueberry-muffins/ (may not work)