Blueberry Lemon Curd Muffins

Ingredients

• 6 tablespoons butter, melted and cooled

• 2 tablespoons TAO Lemon Pressato Olive Oil

• 1/3 cup lemon curd

• 1/2 plus 1/3 cup sugar

• 1 cup full-fat Greek yogurt

• 1/2 cup milk

• 1 teaspoon vanilla

• 2 eggs

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• Dash salt

• 1 1/2 cups white whole-wheat flour

• 1 1/2 cups all-purpose flour

• 2 cups frozen blueberries

• 5 tablespoons raw sugar

Directions

1. Preheat oven to 375F. Line two muffin tins with muffin liners.

2. In a large bowl, combine melted and cooled butter, oil, lemon curd, lemon zest, and sugar. Whisk to combine and make sure the mixture is about room temp. Add Greek yogurt, milk, vanilla, and eggs. Whisk to combine.

3. In a separate medium bowl, combine baking powder, baking soda, salt, white whole wheat flour, and all-purpose flour. Add dry ingredients to wet ingredients and stir gently to combine. 

4. Fold in frozen blueberries, trying to minimize stirring while ensuring blueberries are well mixed in. The batter will be thick. Fill prepared muffin tins about 2/3 full with batter. Top with raw sugar. 

5. Bake for 25 to 30 minutes or until lightly golden on top and the centers look set. Cool in pan for 10 minutes, then remove from pan and finish cooling on a cooling rack.