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Lemon - Blueberry Muffins

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

  • 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.

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

Image by Egor Myznik

The Tangy Olive



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