Lemon Blueberry Muffins by Katie | A Latta Eats

Ingredients

• 1 1/2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
• 1 1/4 cups Granulated White Sugar
• 2 cups Blueberries
• .5 cup Almond Milk
• 3 Eggs
• 3 Lemon
• .33 cup Extra Virgin Olive Oil
• 1 1/2 tsp Baking Powder
• 1 tsp Vanilla Extract
• 1 pinch Sea Salt
• .5 tsp Baking Soda
• .25 cup Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
• 2 Tbsp Oats, Rolled
• 2 Tbsp Powdered Sugar
• 2 Tbsp Vegan Buttery Spread
• 1 Tbsp Milk
• 1 cup Powdered Sugar
• 1 Tbsp Lemon Juice