Oh My Blueberry Muffins

Grain and Gluten Free; 

Blueberry and Sour Cream Muffins (makes 8 small muffins)

• 1/4 cup coconut flour, plus a tbsp
• 3 large eggs
• 1/4 cup butter, melted
• 2 tbsps plain greek yogurt
• 3 tbsps honey
• 1/2 cup blueberries or more
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

1. Whisk the eggs, honey, vanilla, lemon, sour cream and butter together.
2. Sieve the coconut flour into a large bowl. Gradually add the wet ingredients to the dry, stirring until it forms a runny batter.
3. Fold in the Blueberries.
4. Spoon into a greased muffin tray. Bake at 375 for 15 minutes.

              Glaze - a bit of maple syrup, conf. sugar, splash of lemon