Ingredients

• 1 1/2 cups Paleo Baking Flour
• 1/8 tsp Salt
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 2 tsp Poppy Seeds
• 1/2 cup Blueberries fresh or frozen + more to top muffins if desired
• 2 Eggs large
• 1/2 cup Almond Milk unsweetened
• 1/4 tsp Vanilla Extract
• Lemon Juice from one lemon
• Lemon Zest from one lemon
• 1/4 cup Maple Syrup or Honey

• 1/4 cup Coconut Butter softened
• 1 Tbsp Coconut Oil melted
• 1 Tbsp Maple Syrup or Honey
• 1 Tbsp Lemon Juice
• Hot Water about 4 Tbsp

Instructions

1. Preheat the oven to 350°F and move the oven rack to the mid/lower position. Spray a muffin tin with cooking spray.
2. In a medium bowl, mix together the flour, salt, baking powder, baking soda and poppy seeds. Transfer 1 tablespoon of flour mixture into a small bowl and toss in blueberries to coat. Set blueberries aside.
3. In a large bowl, beat the eggs and add almond milk, vanilla, lemon juice, lemon zest and maple syrup.
4. Stir the dry ingredients into the wet ingredients and mix until well combined. Gradually, fold the flour coated blueberries into the muffin batter.
5. Using a large ice cream scoop or a spoon fill each muffin tin about 3/4 of the way. Bake for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the tins completely.

1. Stir together all glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once muffins have cooled, drizzle glaze over tops of muffins, letting it drip down the sides. Enjoy!