Lemon Blueberry Olive Oil Muffins
INGREDIENTS:
1¼ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
4 eggs
2 tablespoons Blueberry Balsamic Vinegar
2 tablespoons whole milk
¾ cup Lemon Olive Oil
1 cup fresh blueberries
Instructions:
Preheat your oven to 350 degrees. Grease a muffin pan and set aside.
Mix the dry ingredients together in a bowl. Set aside.
Mix the sugar and eggs together in a bowl until light and fluffy. Add in the balsamic vinegar and milk and mix until just combined. Gradually add in the olive oil.
Fold blueberries into the batter.
Place a cupcake liner in each spot of your muffin pan and fill each two-thirds full.
Bake until golden brown for about 20 minutes. Enjoy!
Products Used:
Our Lemon olive oil is produced by pressing whole, fresh lemons together with early harvest, certified organic olives at the time of crush. Its light, refreshing flavor is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Yet this versatile oil can also be used to bake sweets such as cookies, biscotti, cakes, and granola. It’s fabulous in marinades, dressings on salads, vegetables, and more. It pairs amazingly with the Blueberry, Raspberry, Black Mission Fig or Pomegranate balsamic.
(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL
INGREDIENTS!)
Our luscious Blueberry balsamic vinegar is just as amazing over garden salad as it is over fruit salad or drizzled over chocolate cake. When paired with a delicate EVOO the intense blueberry flavor will shine. Fantastic with Orange or Lemon olive oils. Pairs well with blue and feta cheese. On pancakes and waffles, drizzle it on with our Butter olive oil!