1cupplain yogurt or coconut milk yogurtfor dairy-free
1cuprolled oats
1egg,beaten
¼cupcoconut oil,melted
½cuppacked brown sugar
⅔cupall-purpose flour
⅔cupwhole wheat flour
1teaspoonbaking soda
2teaspoonfinely grated lemon zest
1teaspooncinnamon
¼teaspoonsalt
1cupfresh or frozen and thawed blueberries
For the glaze
¾cupconfectioner's sugar
5teaspoonlemon juice
Instructions
Heat oven to 400°F. Place paper baking cups in 12 muffin cups or grease the bottoms only.
In a medium bowl, mix yogurt and oats so they soften slightly.
Add egg, oil, and sugar and mix thoroughly.
In a large bowl, mix flours, baking soda, cinnamon, lemon zest, and salt. Make a well in the center and add the wet ingredients. Stir until just combined, then very gently fold in blueberries.
Divide evenly between muffin cups.
Bake for 18-20 minutes or until toothpick comes out clean and muffins are golden brown.
Remove from pan and cool on wire rack.
Stir the glaze ingredients together in a measuring cup. Glaze will be quite stiff.
When cool, drizzle or spread a little glaze on top of each muffin.