Blueberry Lemon Muffins (Gluten Free)

Preheat oven to 375ºF. Grease a muffin tin with coconut oil or baking spray.

In a large bowl, combine flour (minus 1 tablespoon), baking powder, and salt. Add sugar, milk, egg, lemon juice, lemon juice, and butter. Stir until ingredients are just combined. Batter should be lumpy.

Place blueberries in a small bowl and sprinkle with remaining flour to coat the blueberries. Add the blueberries to the large bowl mixture and gently fold in blueberries.

Place large spoonfuls into muffin tin filling each space about 3/4 full. Bake for 20–25 minutes or until tops are golden brown. Remove from the oven and place muffins on a cooling rack.

While cooling, in a small bowl, combine powdered sugar, lemon juice and lemon zest. Use a spoon or basting brush to drizzleor brush each muffin with glaze. Let cool and serve.