Blueberry Olive Oil Muffins
Makes 9 muffins
Recipe Adapted from Radically Simple by Rozanne Gold
1 1/2 cups self-rising flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 egg 1/2 cup buttermilk 1/3 cup extra virgin olive oil, such as We Olive’s fruity Arbequina 1 1/4 cups blueberries 2 tablespoons turbinado sugar
Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners.
Stir together the flour, granulated sugar, and cinnamon in a large bowl. In a medium bowl, beat together the egg, buttermilk, and olive oil. Stir the wet mixture into the dry mixture with a rubber spatula until a batter forms. Gently stir in the berries. Scoop the batter into the muffin cups. Sprinkle with the turbinado sugar. Bake for 25 minutes, until golden. Let cool.