1¼ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
2 tablespoons Blueberry Balsamic Vinegar
2 tablespoons whole milk
¾ cup Meyer Lemon Olive Oil
1 cup fresh blueberries
Preheat your oven to 350 degrees. Grease a muffin pan and set aside.
Mix the dry ingredients together in a bowl. Set aside.
Mix the sugar and eggs together in a bowl until light and fluffy. Add in the balsamic vinegar and milk and mix until just combined. Gradually add in the olive oil.
Fold blueberries into the batter.
Place a cupcake liner in each spot of your muffin pan and fill each two-thirds full.
Bake until golden brown for about 20 minutes. Enjoy!