These muffins are the perfect mid-morning or mid-afternoon snack. They are just barely sweet, which is perfect because after weeks of decadent holiday treats, I’m working on cutting back on added sugars a bit.
I highly recommend eating these warm, either alone or with a little nut butter or lemon curd. With the summery combination of blueberries and a kick of lemon in every bite, you can momentarily forget that it is the dead of winter outside.
Wholesome Lemon Blueberry Muffins
Adapted from King Arthur Flour’s PDQ Muffins
Makes 10-12 muffins
2 c whole wheat flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 c brown rice syrup
1 c milk
Zest of one Meyer lemon (about 1 T)*
2 T fresh Meyer lemon juice*
1 c frozen blueberries
*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.