Blueberry Muffins with Double-D Donut Glaze

Ingredients

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 1/2-1 tsp. ground Siagon Cinnamon (optional)
• 2 large eggs
• 1 cup milk
• 2/3 cup sugar
• 6 tbsp. coconut oil or butter
• 1 tsp. vanilla
• 1 1/2 cups frozen or fresh blueberries
Glaze
• 6 tbsp coconut oil
• 2 cups powdered sugar
• 2 tsp vanilla
• 3 tbsp hot water

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). In another bowl, whisk together the eggs, milk or cream, sugar, butter or oil, and vanilla.
2. Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Fold in blueberries.
3. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 18 minutes depending on how big the muffins are. Cool for 2 to 3 minutes before removing from the pan.
4. Glaze
5. Whisk all ingredients together and dip cooled muffins, completely covering tops. Let glaze set for a few minutes, then dip once more.

Notes