Lemon - Blueberry Muffins

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These muffins are sweet and yummy. Just add fresh or frozen fruit, nuts or chocolate chips.   (Makes 12 muffins)

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• 2 cups all-purpose flour

• 2 tsp baking power

• ½ tsp baking soda

• ½ tsp sea salt

• 1 cup granulated sugar

• 4 eggs

• 1 tsp pure vanilla extract

• 3 Tbsp of The Tangy Olive White Lemon Balsamic Vinegar

• 2 Tbsp of 2% Milk

• ¾ cup of The Tangy Olive Meyer Lemon Extra Virgin Olive Oil

• 1 ½ cup of frozen blueberries and 2 tsp of lemon zest

 

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

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Using a hand held mixer beat the sugar, eggs and vanilla on high speed until frothy and creamy (about 2-3 minutes).  Add in the Balsamic Vinegar and milk and continue to beat for 1 minute. Turn off mixer and slowly drizzle in the Olive Oil.

 

Use wooden spoon or spatula to fold in the mixture until just combined. Fill muffin cups three-quarters full.  Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean