Blueberry, lemon and olive oil muffins
Prep time: 15 minsTotal time: 
Blueberry, lemon and olive oil muffins
Prep time: 15 minsTotal time: 
Sam Harris
Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.
Sam Harris
Former chef patron of Zucca, a modern Italian restaurant in Bermondsey, Sam Harris has also previously worked at The River Café, Bibendum and Harvey Nichols. He loves to cook good Mediterranean food.
Ingredients
- 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)
Step by step
Best eaten on the day, but they freeze well, too.
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Preheat the oven to 190°C, fan 170°C, gas 5 and line the holes of a 12-cup muffin tin with squares of nonstick baking paper or muffin cases. Mix the flour, baking powder and caster sugar in a large bowl. Lightly whisk the milk, olive oil and eggs together in a jug. Pour the egg mixture into the bowl and gently mix with a balloon whisk until half combined.
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Add the lemon zest and blueberries and fold in carefully and quickly, just a few times, to combine, using a large spoon – don’t overmix. Spoon the mixture into the muffin tins. Sprinkle the muffins with the demerara sugar, if using, and bake on the middle shelf for 25-30 minutes.
Recipe photograph by Jonathan Gregson
