Bright lemon, juicy blueberries, and a tender crumb that stays moist for days. These muffins swap butter for Olive Amelia Whole Fruit Lemon Olive Oil, which keeps the texture light while adding a clean citrus note that butter simply can't. A splash of Blueberry Balsamic deepens the berry flavor without any added fuss. Good for breakfast, better as an excuse to linger over coffee.
Ingredients
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 4 eggs
- 2 tablespoons Olive Amelia Blueberry Balsamic Vinegar
- 2 tablespoons whole milk
- ¾ cup Olive Amelia Whole Fruit Lemon Olive Oil
-
1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F. Place a cupcake liner in each cavity of a muffin pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the sugar and eggs together until light and fluffy. Add the Olive Amelia Blueberry Balsamic Vinegar and milk, and mix until just combined. Gradually whisk in the Olive Amelia Fused Lemon Olive Oil.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill each lined cavity two-thirds full with batter.
- Bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.