Lemon Blueberry Muffins (Edit recipe)

Muffins

1. In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set Aside.
2. In large bowl, whisk together eggs, milk sugar, oil, lemon juice, and lemon zest until homogenous. Add the dry ingredient and whisk until everything is combined.
3. Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 325˚F and prepare topping during this step.
4. Line muffin tin with parchment paper. Set aside.
5. Toss blueberries in 2 tbsp flour and fold into rested batter.
6. Evenly distribute batter into 12 muffin tins. Then distribute topping onto each muffin.
7. Bake at 325˚F for 36 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
8. Glaze cooled muffins. Either let glaze set or serve right away. Enjoy!

Topping

1. In a medium bowl, add flour, oats, powdered sugar, butter, and salt. Mash together with clean hands until it resembles a dry, crumbly cookie dough.

Glaze

1. In a medium bowl, add powdered sugar, lemon juice, and plant milk. Mix until forms a thick glue-like consistency. Add addition powdered sugar if necessary.