lemon-blueberry muffin-top's

I woke up today just wanting to eat normal food.don't get me wrong...I LOVE the way I feel in week two of changing the way I eat.but that darn Carl's Jr. commercial withthe french dip sandwich/fries and snickerdoodle cookie ice cream sandwich?yeah, it had my number when I woke up today. :(so, for the first time in like, ever...I did the hard and headed to the kitchen to make something that made me feel more like the old-jenwithout cheating...side-note: I find it ironic that while I'm trying to lose my "muffin-top" ;)I made these ridiculously good lemon-blueberry muffin-top's!take that extra chub-chub and Carl's Jr.! ;)so here you go...to me these taste over the moon good...(but I'm pretty sure I still have my sugar-loving-bad-food taste bud's!)I've been frustrated with the texture of my baked goods using the new flours/sugars/oils...but these are light and delicate and seriously full of lemon-y (is that even a word?) goodness! :)enjoy!there's just something about the combined flavors of fresh lemon and fresh blueberries, no?!sweet-fluffy-summery-sunshine-y comfort food that did the trick to feeling more "normal"!

LEMON-BLUEBERRY MUFFIN-TOP'S RECIPE

1/2 cp Coconut Flour1/2 cp Almond Flour1/4 cp Oat Flour (NOT fiber...totally different!)1/2 cp Just Like Sugar4 tsp Baking Powder1/2 tsp Salt3/4 cp Melted Butter4 large Eggs, lightly beaten1 tsp VanillaJuice of One Large Fresh Lemon (to determine large, it filled the palm of my hand)Zest of One Large Fresh Lemon1 cp fresh Blueberries cut in halfOptional Glaze (trust me, you want this...it makes the flavor pop in your mouth!):¼ cup Powdered Z-Sweet Natural Sweetener1 tsp additional Fresh Lemon Zest1 tsp additional Fresh Lemon Juice1-2 tsp Heavy CreamPreheat oven to 400°F and spritz a muffin top pan with cooking spray.In a large mixing bowl, mix together coconut flour, almond flour, sweetener, baking powder and salt.Add melted butter, eggs, vanilla, lemon juice, and lemon zest. Mix vigorously until well combined.Fold in blueberries.Drop by large spoonfuls (I use my 2T cookie scoop) onto prepared baking pan.You should get 18 to 20 scones in all.Bake 12 to 14 minutes, until firm to the touch and the tops are lightly browned.Let cool in pan for 5 minutes.Remove then transfer to a wire rack to cool completely.For the glaze:Whisk powdered sweetener, Lemon Zest, Lemon juice and heavy cream in a small bowl (I used a glass measuring cup so I could easily drizzle on the muffin-tops).Add more or less heavy cream for preferred consistency if the glaze is too thick.Drizzle over slightly cooled scones.