Directions
- 1Preheat oven to 400F and line a baking pan with ~12 muffin liners or 2 smaller ones that hold 6 muffins each.
- 2In a large bowl mix flour, baking powder and sea salt.
- 3In a medium bowl: infuse sugar with lemon zest and mix/stir together until well combined.
- 4Incorporate flour mixture into lemon sugar bowl and combine.
- 5To a measuring cup add olive oil, neutral oil, egg, milk and vanilla. Use a small whisk or fork to combine.
- 6Add wet ingredients to dry ingredient bowl and combine until smooth, but don’t over mix.
- 7Fold in your blueberries.
- 8Scoop batter into muffin tin.
- 9Bake for ~22 to 25 mins or until edges are golden brown.
- 10Allow them to cool slightly before dipping the muffin tops in the lemony glaze.
Ingredients
- 1.5 cup all-purpose flour, gluten-free works too
- 2 teaspoons baking powder
- 0.25 teaspoon sea salt
- 0.75 cup brown or coconut sugar
- 1 zest of 1 large lemon
- 1 large egg at room temperature
- 1 Tbsp olive oil
- 0.33 cup sunflower oil or a neutral oil
- 0.33 cup milk of choice
- 1 teaspoon vanilla extract
- 1.25 cup fresh blueberries
- 0.5 cup powdered (confectioners) sugar
- 1.5 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
Equipment
baking panmuffin linerslarge bowlmedium bowlmeasuring cupwhisk or forkice cream scooper
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