Lemon Blueberry Muffins | The Little Shop of Olive Oils

Lemon Blueberry Muffins



  • 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. 
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