Lemon Blueberry Muffins

This was one of those recipes I put together one night when I was craving muffins but had to make them with what I had in my pantry. I threw the blueberries in at the end but this can be just lemon muffins if you prefer.  Or you could put a different fruit in them.  I'm thinking Lemon Strawberry Muffins, Lemon Raspberry Muffins...  The possibilities are endless when you start getting creative in the kitchen.  This is actually a mix of a couple of different recipes but they came out great the first time.

Ingredients:
2 cups corn-free all-purpose flour
3 tsp. baking powder
5 Tbsp. butter, melted (I have had good luck baking with grapeseed or coconut oil for dairy free)
1 cup canned coconut milk
1 egg
Zest of one large lemon
Blueberries
¼ cup lemon juice
¼ cup sugar

Directions:
Preheat oven to 350°F. Toss the first measure of sugar, baking powder and flour together in one bowl.  In a separate bowl mix together butter, milk and egg with a fork.  Add the lemon zest and stir.  Combine the dry and liquid ingredients.  Mix together but don't over mix.  Add blueberries now.  Spray 12 muffin tins with olive oil or line with muffin cups.  Divide the mixture evenly between the 12 muffin cups.  Bake for 10-15 minutes.  While the muffins bake, stir together the second measure of sugar and lemon juice.  Do not mix until sugar is dissolved.  Pour over hot muffins as soon as they come out of the oven.  Let set for 5 minutes.  Then dump out the muffins.