For the Blueberry Muffins: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the wells.

In a mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.

In a separate bowl, whisk together the vegetable oil, milk, egg, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Gently fold in the blueberries until evenly distributed throughout the batter.

Divide the muffin batter evenly among the prepared muffin cups, filling each about ⅔ full.

Place the muffin tin in the preheated oven and bake for 18 - 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.Make the Salted Honey Iced Latte: While the muffins are baking, heat milk and honey in a small saucepan over low heat until the honey dissolves. Remove from heat and stir into the coffee. Add ice and sprinkle with sea salt.

For the Arugula Salad: In a mixing bowl, toss arugula with olive oil, lemon juice, salt, and black pepper until evenly coated. Divide the salad between serving dishes. Poach the Eggs: In a medium saucepan, fill with about 3 inches of water and bring to a gentle simmer over medium-low heat. Add the white vinegar to the water to help the eggs hold their shape.

Crack one egg into a small bowl or ramekin.

Using a spoon, create a gentle whirlpool in the simmering water, then carefully slide the egg into the center of the whirlpool.

Repeat with the remaining eggs. Poach the eggs for 3 - 4 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, poach them for an additional 1 - 2 minutes.

Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain.

Assemble the Arugula Salad: Place two eggs on top of each arugula salad and season with salt and black pepper.

Serve the arugula salad and blueberry muffins with the salted honey iced latte.