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Pre heat oven to 375 degrees, place rack in center of oven
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Combine all dry ingredients in one large bowl.
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Make a well in the center of the dry ingredients, place sour cream or yogurt, 2 eggs, coconut oil and zest of lemon into bowl.
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Fold the wet ingredients into the dry just until the flour disappears. Don't over mix!
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Fold in the blueberries.
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Scoop the batter into muffin cups lined with cupcake liners (optional) or scoop into greased muffin tin.
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Bake for 18-20 minutes or until toothpick inserted into center of muffin comes out without batter attached.
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Muffin should spring back when touched lightly with finger.
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Place muffins on a cooling rack on top of a cookie sheet to glaze. The cookie sheet will catch the excess glaze.
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When muffins have cooled a bit, whisk together 1 cup of powdered sugar and the juice from one lemon.
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Pour over top of muffins after cooling. Sometimes, I pour half of the glaze on while the muffins are hot out of the oven and then pour the rest of the glaze on after the muffins have cooled.