Glazed Lemon Blueberry Muffins

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My kids love having muffins for breakfast, and we usually bake a batch or two on the weekends. We usually serve them with eggs and either bacon or sausage, and then we save the leftover muffins for the rest of the week. This is a huge timesaver during the school year, when mornings are rushed.
I love when blueberries are in season. Sure, you can get frozen berries any time, but there’s nothing like fresh juicy ripe blueberries! I use them in salads, over ice cream, in cereal and in yogurt. We even like to eat them straight up. I don’t bake with them that often, but the Hubs bought a bunch of these berries on sale, so yeah — muffins!
I use this same recipe to make lemon cranberry, or actually, dried cranberry muffins, but I like the fresh blueberries better. The muffin tin gets a little messy from blueberry juice, but it cleans up easily.

Ingredients

• For the Muffins
• 2 cups all-purpose flour
• ½ cup sugar
• ½ teaspoon sea salt
• 3 teaspoons baking powder
• ¼ cup coconut oil
• 1 cup milk I used 2 percent
• 1 egg
• 2 1/2 teaspoons lemon juice
• 1 tablespoon lemon zest
• 6 oz fresh blueberries washed and any stems removed
• For the Glaze
• 1/4 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 400.
2. In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside.
3. In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest.
4. Stir in the lemon juice
5. ...........................

for full instruction please see : www.meatloafandmelodrama.com

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