Ingredients
The following ingredients have 11 Servings
- 1 3/4 cups flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz low fat sour cream or plain yogurt
- 2 eggs
- 1/2 cup coconut oil or canola oil
- zest of one lemon
- 2 cups blueberries (fresh or frozen)
- juice from one lemon
- one cup powdered sugar
- water (if needed)
Instruction
- Pre heat oven to 375 degrees, place rack in center of oven
- Combine all dry ingredients in one large bowl.
- 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.
- Fold the wet ingredients into the dry just until the flour disappears. Don't over mix!
- Fold in the blueberries.
- Scoop the batter into muffin cups lined with cupcake liners (optional) or scoop into greased muffin tin.
- Bake for 18-20 minutes or until toothpick inserted into center of muffin comes out without batter attached.
- Muffin should spring back when touched lightly with finger.
- Place muffins on a cooling rack on top of a cookie sheet to glaze. The cookie sheet will catch the excess glaze.
- When muffins have cooled a bit, whisk together 1 cup of powdered sugar and the juice from one lemon.
- 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.
