Preheat oven to 375°F. Line a muffin pan with paper liners.

Toss 1 cup of the 1 ½ cups fresh blueberries with 1 tablespoon of flour and set aside. Save the other 1/2 cup of blueberries for topping.

In a large bowl, add the 1 cup mashed bananas, ½ cup granulated cane sugar, ¼ cup melted coconut oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk to combine.

Next, whisk the 1 3/4 cups all-purpose flour , 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt in a medium bowl.

Add the dry ingredients to the wet ingredients and mix just until combined. (Do not overmix)

Gently fold in the coated blueberries.

Divide the batter evenly among the lined muffin cups and top with the remaining blueberries.

Bake for 18-20 minutes or until a toothpick comes out clean. Allow the muffins to cool completely.

Once the muffins are cooled, make the glaze if you are using it. Mix the 1/2 cup powdered sugar and 1 teaspoon fresh lemon juice until smooth and drizzle over the muffins. You can make more glaze if you like.