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These delicious muffins make the perfect spring or summer breakfast! You'll love the combination of flavors of blueberry from the balsamic vinegar and the lemon from the olive oil. These fruity and moist muffins also make healthy snacks, so they won't last long.
Products used: Blueberry Balsamic Vinegar, Meyer Lemon Olive Oil, Meyer Lemon Olive Oil & Blueberry Balsamic
1¼ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
4 eggs
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!
