I based the recipe on a basic muffin recipe from The Art and Soul of Baking by Cindy Mushet, but decided I didn’t want dairy or have enough dairy anyway, so instead just used extra virgin olive oil and some oat milk instead of butter and regular milk. I also decreased the sugar in the muffin so I could sprinkle some on the tops to help the edges get brown and crisp.

citrus blueberry muffins

ingredients

2 cups all-purpose flour

2/3 cup sugar (I used 1/2 cup, but topped each muffin with demerara sugar right before baking to help brown)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 eggs

1/3 cup extra virgin olive oil

1/3 cup combination of lemon, lime, and orange juice

1/3 cup oat milk

1/2 teaspoon vanilla extract

1 cup blueberries, fresh or frozen

1 Tablespoon demerara sugar for topping, optional

method

Heat oven to 350 degrees F. Grease or line a 12 muffin mold tray and set aside.

Add all the dry ingredients in a medium bowl, the flour, sugar, baking powder, baking soda, salt, and cinnamon, and stir with a whisk several times.

Zest the lemon, lime, and orange and add to flour mixture and stir several times once again to ensure zest is dispersed throughout the flour mixture. Set aside.

Juice the lemon, lime, and orange together into a small glass or bowl using a sieve to catch the seeds and measure out 1/3 cup of the combined juices for your muffin batter. Re-purpose the extra juice for something else if you have extra.

Beat the eggs together in a bowl with the oil, juice, and vanilla extract until blended, then pour this into the bowl with the dry ingredients and fold together with a rubber spatula just until flour is barely moistened, with some dry streaks and areas the flour is dry, just not huge clumps or areas. Add 3/4’s of the blueberries and again just barely fold the batter.

Divide the batter evenly between the 12 prepared muffin tins. Top the muffins evenly with the remaining blueberries plus with extra granulated sugar if desired to help brown the tops a little.

Bake for about 25-30 minutes, until edges are browned and muffins are not raw in the middle. Remove from oven and let cool for 10 minutes, then remove from pan carefully. Store leftovers in an airtight container for a few days or freeze, wrapped tightly. Get muffin to room temperature or reheat before eating.