Lemon + Blueberry Muffins Recipe:
1 large egg
3/4 cup sugar
1/3 cup olive oil
1/3 cup Greek yogurt
Zest of 1 lemon or 1 clementine
1 tsp lemon extract
Pinch of ground vanilla bean or 1/4 tsp pure vanilla extract
1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp fleur-de-sel (or kosher salt)
Pinch of baking soda
1 cup blueberries
Preheat oven to 350°F and line muffin tin with 9 liners.
1. Whisk wet ingredients well until the batter has doubled in volume.
2. Slowly fold in the dry ingredients and then the blueberries.
3. Divide amongst your baking cup liners and sprinkle the tops with raw sugar.
Bake at 350°F for 20 min.
Let cool + serve or serve warm with a dusting of icing sugar and some clotted cream and jam.