Blueberry Lemon Muffins

• servings: 12 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1/4 cup + 1 tbsp all-purpose flour

1/4 cup granulated sugar

1 tbsp lemon zest

3 tbsp butter (melted)

1/3 cup olive oil

2 eggs (room temperature)

1 cup granulated sugar

1/2 cup milk (2%)

1 tsp vanilla

2 tbsp lemon juice (freshly squeezed)

2 tbsp lemon zest

1½ cups blueberries (fresh)

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

Directions

Begin by preheating your oven to 400 °F.

Next, generously grease a muffin tin or line with cupcake liners. Set aside until ready to use.

Next, prepare the crumble by adding all ingredients to a small bowl.Using your fingers, gently mix until well combined and it begins to form a crumble-like texture.Set aside until ready to use.

To a medium size bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon and salt. Gently whisk to combine.

In a large separate bowl or stand mixer, begin by beating the eggs and sugar together.

Next, add the olive oil, vanilla, lemon juice and lemon zest. Mix to combine.

Slowly add the flour mixture into the wet batter, a little at a time until incorporated.

Add the milk and mix until everything is combined and you reach a smooth batter consistency. Avoid over mixing.

Gently fold in the blueberries.

Spoon batter into prepared muffin tins, filling about 2/3 of each cup.

Divide the crumble on top of each muffin and very gently press into the batter to ensure it bakes into the muffin, instead of easily falling off.

Bake for 15-20 minutes, or until a toothpick comes out clean.

Let rest in the muffin tin for 5 minutes before transferring to a cooling rack.

Nutrition

• Calories: 287 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Cholesterol: 36 mg
• Sodium: 228 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1 g
• Total Sugars: 23 g
• Protein: 4 g