Blueberry muffins

Blueberry muffins are beautiful. This is an adaptation of the Martha Stewart Lemon Muffin recipe. 

In a mixer (or with a whisk) 

1 c sugar 

1/4 c lemon juice 

Zest from one lemon 

1/4 c water 

2 eggs 

1/2 c melted butter

Add

1 1/3 c sorghum 

1 1/3 c tapioca 

1 t xanthan gum 

1 3/4 t baking powder 

1/4 t baking soda

3/4 t salt 

Stir in 

1 pint blueberries 

Bake 350* for 18-20 minutes 

Sprinkle the top with additional sugar