Preheat the oven to 350 degrees. Line a muffin tin with baking wrappers.
In a mixing bowl, whisk together the oat flour, flour, baking soda and salt. Set aside.
In a large mixing bowl, combine the coconut palm sugar, yogurt, oil, lemon juice and zest, vanilla, eggs and chia seeds and whisk until well blended.
Add the dry ingredients to the bowl and mix in until just combined. Fold in the blueberries.
Divide the batter between the prepared muffin tins.
Bake in the preheated oven for 18-20 minutes.
Cool on a wire rack.
FOR THE GLAZE:
Place the powdered sugar in a bowl. Slowly whisk in a little bit of the meyer lemon juice at a time, until smoothly incorporated. Use more or less juice to achieve the desired consistency.
Drizzle over cooled muffins.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/03/30/blueberry-meyer-lemon-chia-seed-muffins/