Lemon Blueberry Muffins

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 So, this is a recipe courtesy of Me. You’re welcome. 


Lemon Blueberry Muffins

1/3 cup olive oil
1/3 cup sugar (I cut this down to 2 Tbs.)
1/3 cup fresh squeezed lemon and orange juice combined (I used clementines)
1/3 cup buttermilk
zest of 1 lemon
1 egg
1/2 tsp, salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
2 cups flour (I use 1 1/4 almond flour and 1 cup white flour)
1 cup cranberries (I use 1 1/2 cups in mine)

Almond streusel, optional

So, you put the wet ingredients together and add dry. Right before it is all stirred together *use a wooden spoon, btw* I add the zest and berries so they distribute evenly right as the batter is done mixing. Don’t overmix. Bake at 400 for 12-20 minutes. This makes 12 small or 6 large muffins, and I often use the almond streusel from the blueberry muffin recipe I blogged about a year ago to put on top (and even the bottom of the muffin as well).

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