Balsamic Blueberry Muffins
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Ingredients:
- 2 cups of all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon of baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup Extra Virgin Olive Oil (mild variety, such as Arbequina)
- ¼ cup Cranberry Pear White Balsamic Vinegar
- ½ cup milk (or almond milk for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Zest of 1 lemon (optional, for brightness)
- 1 tablespoon flour (for coating blueberries)
Instructions:
- Preheat the oven to 375ºF (190ºC). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk the olive oil, Cranberry Pear Balsamic, milk, eggs, and vanilla extract until well combined.
- Gradually fold the wet ingredients into the dry ingredients, stirring just until incorporated (do not overmix).
- Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking). Gently fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Place muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy warm or room temperature.