Blueberry, Lemon, Olive Oil Muffins are so easy, quick and perfect for that mid-morning pick-you-up or grab and go item for your school lunchbox. They also freeze beautifully for eating later!
- 375g self-raising flour
- ¼ tsp baking powder
- 125g caster sugar
- 225ml whole milk
- 125ml extra-virgin olive oil
- 2 large eggs
- finely grated zest of ½ lemon
- 200g blueberries
- demerara sugar, to sprinkle (optional)
1. Preheat the oven to 190°C (fan forced 170°C, gas 5) and line the holes of a 12-cup muffin tin with squares of nonstick baking paper or use muffin cases.
2. Mix the flour, baking powder and caster sugar in a large bowl.
3. Lightly whisk the milk, olive oil and eggs together in a jug.
4. Pour the egg mixture into the bowl and gently mix with a whisk until half combined.
5. Add the lemon zest and blueberries and fold in carefully and quickly, just a few times, to combine, using a large spoon.
6. Spoon the mixture into the prepared muffin tins. Sprinkle the muffins with the demerara sugar (if using) and bake on the middle shelf of your oven for 25-30 minutes.
TOP LOCAL TIPS:
OLIVE OIL // Works best in muffins, cakes and breads that have a fruity, nutty, or savory quality. The olive oil gives them a depth and rich moistness that enhances the flavour. For this recipe we used the Bungoona Extra Virgin Olive Oil from from the 2021 harvest as it is wonderfully smooth and has a strong peppery finish.
BLUEBERRIES // Are in season from December to April, pick-your-own or direct from the farm gate can be a great day out for the family. Many blueberry farms also sell their frozen berries year round for you to stock up on when out of season.
LEMONS // Can be available all year round, but their main season is from June to August. If you're here in north east Victoria in Winter, you'll find boxes of them sitting at many front gates for the taking!