Mix the wet ingredients: In a bowl, add the egg yolks (save the whites), sugar, oil, and milk. Mix everything well.

Prepare the dry ingredients: Weigh the flour, then add the salt and baking powder. Stir to combine.

Sift and combine: Sift the dry ingredients into the wet mixture gradually, stirring each time to avoid lumps. You can use a strainer to sift it 😉.

Add lemon flavor: Wash the lemon, zest it, and squeeze the juice. Add both the zest and juice to the mixture.

Whip egg whites: Beat the egg whites until stiff peaks form. Gently fold them into the batter to keep it light and fluffy.

Add blueberries: Rinse a handful of blueberries and add them to the batter. Mix gently and store it in the fridge.

Prepare to bake: Preheat the oven to 350°F (180°C), bottom heat only if possible. Fill muffin liners about 3/4 full. Sprinkle a little sugar on top to make a crispy crust!

Bake: Bake until golden and risen. Check with a toothpick—if it comes out clean, they’re done. If not, bake a little longer.

TOPPING (optional): In a microwave-safe cup, combine a handful of white chocolate chips and 2 blueberries. Microwave in 10-second intervals until melted. Stir together and drizzle on top of cooled muffins. You’ll see what a beautiful color it turns out!! Add a few blueberries on top so that when it cools, they stick. Sprinkle a bit of powdered sugar and… done!

This is how the inside turns out: super fluffy, full of flavor, and with a crunchy crust plus the topping… Super yummy!! 😋