Lemon Blueberry Muffins | The Little Shop of Olive Oils

Lemon Blueberry Muffins

Tracey Wilkinson

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
  • 2 Tbsp milk
  • ¾ cup   Eureka Lemon Olive Oil
  • 1 ½ cups frozen blueberries
  • 3 tsp lemon zest

Directions

  1. Preheat the oven to 350F. Line a muffin tin with paper liners.
  2. In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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. 

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