Lemon Blueberry Muffins

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 cup granulated sugar
• 4 eggs
• 1 tsp pure vanilla extract
• 3 Tbsp Sicilian Lemon White Balsamic Vinegar
• 2 Tbsp milk
• ¾ cup Lemon Premium Extra Virgin Olive Oil
• 1 ½ cups frozen blueberries
• 3 tsp lemon zest

Directions: 

• Preheat the oven to 350℉. Line a muffin tin with paper liners.
• In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.
• Using a handheld mixer, beat the sugar, eggs, and vanilla on high speed until frothy, pale, and creamy, 2-3 minutes. Add the balsamic and milk and continue to beat for 1 minute. Switch off the mixer and slowly drizzle in the olive oil.  Use a wooden spoon or a spatula to gently fold it into the flour mixture until just combined. Gently fold in blueberries and lemon zest.
• Fill the muffin cups three-quarters full. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.