1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
1/4 cup mixed seeds (e.g., sunflower seeds, flaxseeds, chia seeds)
Zest of 1 lemon (optional for added freshness)
Additional seeds for topping
Instructions:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together the EVOO, eggs, yogurt (or buttermilk), and balsamic until smooth. Add lemon zest if using.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure the muffins remain tender.
Gently fold in the blueberries and mixed seeds.
Distribute the batter evenly among the muffin cups. Each cup should be about 3/4 full.
Sprinkle the tops of each muffin with some additional seeds for a crunchy texture if desired.
Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely.
These muffins are best enjoyed warm, but they also taste great at room temperature. Store any leftovers in an airtight container for up to 3 days.
