• Preheat oven to 425°F.
• In bowl, beat together sugar, eggs, olive oil and orange extract.
• Combine flour, baking powder and salt; add to egg mixture, in two additions alternating with buttermilk.
• Fold in blueberries.
• Line muffin cups with paper cups; fill cups three-quarters full of batter.
• Combine lemon zest with sugar; sprinkle over each muffin.
• Bake for 12 to 15 minutes or until golden brown.

Recipe provided by Chef Mary Ann Esposito