Olive Oil Blueberry Muffins

Everyone from kids to adults love blueberry muffins! Fresh blueberries make this breakfast treat something your family will reach for after school and after dinner too. We added a little kick and some extra fruitiness to our blueberry muffins with Blood Orange Olive Oil and our Dark Cherry Balsamic Vinegar. A must-have for baking is olive oil. It is a great substitute for butter or other oils. Not only do you get the amazing health benefits from the olive oil, but the great taste and moistness in your baked goods that you can't get otherwise.

Servings: 12 standard muffins or 24 mini muffins Preparation Time: 5 minutes Cook Time: 30 minutes

3 cups all-purpose Flour 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup sugar 4 large eggs 3 tbsp Cascadian Raspberry White Balsamic Vinegar 1 cup plain yogurt 1 cup Blood Orange Olive Oil

1/2 cup Mild Intensity Ultra Premium Extra Virgin Olive Oil 1 cup fresh blueberries

Adjust the oven rack to the middle-lower part of the oven and preheat to 375°F. Place paper liners in a standard 12-cup muffin pan.

Mix together the flour, baking powder, baking soda, and salt and set aside. Using an electric mixer beat the sugar and eggs in a large bowl until pale and fluffy, about 3 minutes. Beat in the balsamic vinegar. Gradually beat in the oil. Add in and beat dry ingredients and yogurt until incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Distribute the muffin dough equally among the cups and bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins serve when still warm.

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